Lemon pasta
8
Points®
Total Time
21 min
Prep
10 min
Cook
11 min
Serves
4
Difficulty
Easy
We revamped this classic by replacing heavy cream with an egg. The dish is light and lemony; it is a fantastic quick meal that’s ready in about 20 minutes. The egg helps create a creamy sauce that clings to the pasta, while the heat from the pasta cooks the egg. Since this dish is all about lemons, choose the nicest looking lemon with unblemished skin for zesting and juicing. Lemons with thick, pebbly skins are easier to zest than those that have thin skins. You’ll want to zest just the thin yellow layer, stopping before you start zesting the bitter white pith below. You’ll need 1 large lemon to produce enough zest and juice for this dish.
Ingredients
Uncooked whole wheat spaghetti
8 oz
Unsalted butter
⅔ Tbsp, or 2 teaspoons
Olive oil
2 tsp
Chicken broth
½ cup(s), or less as needed
Egg
1 large egg(s), beaten
Grated Parmesan cheese
⅓ cup(s)
Fresh lemon juice
3 Tbsp, or to taste
Lemon zest
2½ tsp, or to taste
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, freshly ground, or to taste
Fresh parsley
¼ cup(s), fresh, minced
