Pasta al Limone: A Zesty Italian Delight (Various Recipes)

Introduction

Pasta al limone, often translated as spaghetti al limone or tagliolini al limone due to the common use of long pasta shapes, is a quintessential summer dish, perfect for combating the heat. This dish, which may be served hot or lukewarm, is distinguished by its pronounced lemon notes. It is an excellent choice for lunch or, in particular, dinner on the terrace. The recipe is quick and easy to prepare, and for many, it is the ideal summer pasta.

The Essence of Lemon Pasta

With the arrival of summer and its intense heat, people tend to prefer spending less time in the kitchen, opting instead for recipes that are easy, quick, and, most importantly, refreshing. Pasta al limone fulfills all these criteria. Often, pasta al limone is described as an Italo-American recipe because it frequently contains an abundance of dairy products, cream, and cheeses. However, the true essence of this dish lies in maximizing the lemon flavor. In some variations, cheese is omitted to allow the citrus aroma to shine.

Variations on a Theme: With or Without Butter

Some recipes incorporate butter to soften the lemon's freshness with its sweet and lactic elements. However, this article focuses on the "senza burro" (without butter) approach, offering a lighter yet equally flavorful experience.

The "Risottata" Method: Creaminess Without Cream

One technique to enhance the creaminess of the dish is to cook the pasta "risottata" style. This involves cooking the pasta directly in the pan with the sauce, gradually adding water until the pasta is cooked al dente. This method allows the starch to remain in the pan, creating a spectacular emulsion with the fatty part of the butter and the watery part of the boiling water, resulting in a delightful creaminess.

The Perfect Pairing: Capers and Lemon

Capers and lemon are a timeless combination. The saltiness of the capers is beautifully tempered by the acidity of the lemon, creating a Mediterranean marriage made in heaven. Tosting the capers in a pan with a generous amount of oil enhances their flavor and texture.

Leggi anche: Ricetta Spaghetti Colatura e Limone

Tagliolini al Limone: A Specific Recipe

Tagliolini al limone senza panna e senza burro (without cream and butter) is a super easy, creamy, and fragrant lemon pasta recipe. It is a quick, light, and economical first course that is prepared directly in the pan. This method eliminates the need to pre-cook the pasta. The key ingredients include water, extra virgin olive oil, and the zest and juice of organic lemons. Fresh mint is an excellent aromatic herb to complement the lemon.

Unlike many recipes that call for cream and butter to achieve a creamy sauce, this version relies on high-quality lemons, such as Verdello di Siracusa Igp, limone Interdonato Igp, limone di Sorrento Igp, or Costa d’Amalfi Igp, along with extra virgin olive oil and the starch from the pasta to create a creamy and fragrant emulsion.

Preparing Tagliolini al Limone

1. Wash the lemon thoroughly, grate the zest (avoiding the bitter white part), and squeeze the juice.
2. In a large pan, combine 400 milliliters of water, 4-5 tablespoons of extra virgin olive oil, salt, and the lemon zest.
3. Bring to a boil and add the egg tagliolini (fresh or dried). Adjust cooking times accordingly.
4. Cover and cook over high heat until the pasta is cooked but still al dente. If there is too much liquid, remove some of it.
5. Once the tagliolini are ready, uncover the pan and add the lemon juice.
6. Sauté the pasta over high heat, then add freshly ground black pepper and, off the heat, Parmigiano Reggiano Dop.
7. Stir the tagliolini al limone in the pan until you have a creamy and glossy emulsion, and complete with finely chopped mint.
8. Serve immediately, garnishing the plate with a little mint and lemon zest.

Pasta Veloce al Limone: A Quick Lemon Pasta

This recipe offers a quick and easy method for preparing lemon pasta.

Ingredients (for 4 people):

• 320 g linguine or spaghetti
• 1 or 2 cloves of garlic
• 2 organic lemons
• Parsley
• 6 tablespoons extra virgin olive oil
• Salt
• Breadcrumbs

Instructions:

1. Cook the pasta in abundant salted water.
2. In a large bowl, prepare the sauce by emulsifying the oil, filtered lemon juice, a pinch of salt, fresh chopped parsley, and garlic. Add 1-2 tablespoons of pasta water and whisk well.
3. Drain the pasta al dente and add it to the sauce. Add the grated lemon zest, stir well, and cover the bowl for a few minutes. Remove the garlic.
4. In a small pan, crumble the breadcrumbs and brown them over low heat with a drizzle of extra virgin olive oil.
5. Serve the pasta al limone with a sprinkle of breadcrumbs.
6. Optional: Add 2 anchovy fillets in oil, crushed with a fork and emulsified with the oil, lemon, and garlic.

Spaghetti al Limone: A Summer Essential

Spaghetti al limone is one of the quickest first courses to prepare, taking only about 15 minutes. This version omits cream, butter, and Parmesan cheese, opting instead for a simple combination of extra virgin olive oil and pine nuts for added crunch.

To achieve a creamy texture, cook the spaghetti for 5 minutes and finish cooking it in the pan with the sauce. Other pasta shapes can be used, and for an extra touch, tuna or a tartare of shrimp can be added.

Leggi anche: La Qualità Inconfondibile di Pasta Oro Giallo

Preparation

Continuously mix, adding the cooking water a little at a time until a nice cream forms. Serve with parsley and pine nuts.

Spaghetti al Limone from the Amalfi Coast

Spaghetti al limone is a typical dish of the Amalfi Coast, capturing the flavor and color of summer. In this region, lemon trees abound, and lemons are used in a variety of dishes, from pizza to seafood to desserts, and even the famous limoncello di Sorrento.

The ideal lemon to use for spaghetti al limone is the Limone Costa d’Amalfi, a true Campanian excellence. Amalfi lemons are large, juicy, fragrant, and rich in essential oils and terpenes, making them ideal for both cooking and the production of lemon liqueurs.

Chef Giuseppe Stanzione's Recipe

Chef Giuseppe Stanzione of the Glicine restaurant in Amalfi shares his recipe for unforgettable spaghetti al limone:

1. Wash the lemons well and grate the zest of two.
2. Squeeze the juice of three lemons and set aside. Cut the pulp of two lemons into cubes.
3. Cook the spaghetti al dente, add it to the lemon sauce, and stir in mascarpone.
4. Serve by placing a nest of spaghetti on the bottom of the plate, drizzle with lemon sauce, fresh salted zest, grated zest, and fresh pepper to taste.

Another variation involves infusing the yellow part of a lemon peel in hot water at 90°C with lemongrass and ginger to create a flavorful broth.

Leggi anche: Pesto di rucola: la ricetta

Pasta al Limone Cremosa Without Butter: A Detailed Recipe

Pasta al limone cremosa without butter is a culinary delight that enchants the palate with the freshness and unique aroma of lemon. This recipe offers a delicious alternative to classic butter sauces, resulting in a light but incredibly tasty dish. With its fresh and intense flavor profile, this creamy lemon pasta is an ideal choice for those seeking a simple and quick recipe to prepare, without sacrificing goodness and flavor.

This creamy lemon pasta is a great option for a delicious lunch or dinner, both to enjoy with family and to surprise guests with a refined but accessible dish.

Instructions

1. Start by bringing the water to a boil, then cook the pasta al dente.
2. While the pasta is cooking, prepare the lemon sauce. In a large pan, heat the olive oil over medium heat and add the minced garlic. Cook for about a minute, making sure not to burn it.
3. Add the lemon juice, then reduce the heat and simmer lightly for 2-3 minutes, stirring occasionally.
4. Now add the pasta to the pan with the lemon sauce and mix gently. If the sauce is too thick, you can add a little pasta cooking water to make it creamier.
5. Sprinkle the remaining grated Parmesan cheese over the lemon pasta and garnish with fresh chopped parsley.

Nutritional Information and Considerations

Nutritional values and caloric intake data are provided for informational purposes only and represent an estimate based on the ingredients and preparation method of the recipe. Calorie calculations are indicative and do not substitute the advice of a medical professional. Dietary references (e.g., gluten-free, vegetarian, vegan, lactose-free) are indicative; always verify that the ingredients are compatible with your needs.

Spaghetti al Limone with Cream: A Creamy Variation

Spaghetti al limone with cream is a very fresh, quick to prepare, and tasty first course. The creaminess of the cream envelops the spaghetti, while the lemon, with its fresh and slightly acidic taste, gives a note of vivacity that makes this dish unique and irresistible. It is ideal for those looking for a light and satisfying dish, capable of conquering everyone with its simplicity.

Preparation

1. Cook the spaghetti in boiling salted water.
2. In a saucepan, pour the oil and melt the butter. Add half of the grated zest and the lemon juice.
3. Drain the spaghetti, two minutes before the end of cooking, and transfer them to the pan.
4. Pour in the cream and mix to blend with the other ingredients.
5. Turn off the heat and add the chopped parsley, the rest of the grated lemon zest, a sprinkle of pepper, and stir for a few minutes.

Tips

• Prefer organic lemons, as the zest will be used.
• Amalfi or Sorrento lemons are particularly suitable for their intense fragrance and thick, flavorful skin.
• Use only the yellow part of the zest, avoiding the white part, which is more bitter.

Linguine al Limone: A Light and Vegetarian Option

Pasta al limone is a delicious and light first course, perfect when you want a fresh and citrusy flavor that provides a real reserve of vitamin C. It is an easy to make and incredibly light (and vegetarian/vegan) recipe, given the few ingredients used. It is a dinner-saving recipe, to prepare when you have little time or guests arrive unexpectedly.

For the success of the dish, it is important that the lemons are of good quality, with plenty of juice to squeeze. With pasta al limone, pleasure at the table is assured. And, if you are on a diet and want to eat a plate of pasta seasoned in a simple and tasty way, these linguine are ideal.

Tips

• Choose a quality pasta that goes well with the lemon sauce, such as spaghetti, linguine, or fettuccine.
• Use fresh lemons for maximum aroma and flavor.
• Combine the lemon juice with the grated zest to maximize the lemon flavor.

Instructions

1. In a pan, sauté the oil and chopped chilli for a few minutes.
2. Mix carefully and add a pinch of salt.
3. Now squeeze the lemons and add the filtered juice to the sauté.
4. Then, in abundant salted water, cook the linguine.

Pasta al Limone: Health Benefits

Pasta al limone is rich in beneficial properties that are very useful for the energy needs of our body. Lemon, the main ingredient in this recipe, has several beneficial properties.

• It has a high content of vitamin C: in 100 grams you find about 50 mg.
• It has the ability to make the iron present in food more available.
• It is useful for relieving stomach ache.
• Its alkalizing power has a calming effect against gastric acidity.

Another important ingredient for the linguine al limone recipe is extra virgin olive oil, a food that should never be missing in your pantry.

tags: #pasta #al #limone #senza #burro