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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.

Source: Everyday Food, March/April 2003
Total Time Prep Servings



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How would you rate this recipe?
  • jennylove
    13 JUN, 2013
    I do love the flavors ... that subtle lemon thing sure is unique & delish, especially with the salty cheese! But didn't love the way the "sauce" came together for me. Was definitely more of a "lump" of mushed-up ingredients, and very difficult to stir into the tender spaghetti. Flavors are so good that I'll definitely continue to experiment with this one ... Could be as simple as rinsing the cooked pasta? (which i never do!) Maybe farfalle or gemelli? Melt the butter? Sprinkle cheese at the end?
  • amykae
    26 MAY, 2008
    This is one of my all-time favorite recipes. It's so easy and has flavors I love. We probably make this twice a month in the summer. So good!

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