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Spaghettini with Lemon Zest and Chives


Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003


  • 1 pound spaghettini, or thin spaghetti
  • Zest and juice of 1 lemon
  • 1 stick butter, cut into small pieces
  • 1 cup ricotta salata cheese, or Parmesan, coarsely grated
  • 2 tablespoons fresh chives, or scallion greens, thinly chopped
  • Salt and pepper


  1. In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.

  2. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.

  3. Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.

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