Spaghetti Primavera al Limone

Spaghetti Primavera al Limone is a classic Italian dish with lovely, fresh flavours, Perfect for any occasion, it is sure to become a family favourite.

An Easy Adaptation

I first learned about Spaghetti al Limone when I read Gwyneth Paltrow’s cookbook, My Father’s Daughter (or Notes from my Kitchen Table as it was titled here in the UK). I was lucky enough to meet Gwyneth just after the book was published some years ago and she signed my copy of the book for me. The US title really resonated with me, because my late Mom always used to tell me that I was ‘my father’s daughter’ as well.

Spaghetti Limone Parmeggiano is one of my favourite recipes from the book. I’ve adapted the recipe a bit and also come up with a few variations – my Pancetta and Lemon Spaghetti Parmesan is a family favourite.  However I am making a concerted effort to reduce the amount of meat my family eats so I also enjoy this version!

Use Your Favourite Spring Vegetables

I love using fresh vegetables for my Spaghetti Primavera al Limone, but you can also use frozen. They just need to steam for a bit longer. If you can get asparagus, it really does make the recipe extra special, but I rarely buy it out of season. You can just use extra green beans, or try snow peas or mange tout. In a pinch, I just use frozen peas. Purple sprouting broccoli works well as do thinly sliced courgettes (zucchini).

A Quick and Easy Recipe

One of the other things I love about Spaghetti Primavera al Limone is just how quick and easy it is to put together. There’s a bit of light peeling and chopping to do in order to prepare the vegetables but you can then steam the veggies while the spaghetti is cooking. The sauce comes together in moments while you are waiting for everything to cook.

Be Sure To Use Vegetarian Cheese for Spaghetti Primavera al Limone

If you want your Spaghetti Primavera al Limone to be strictly vegetarian, be sure to use a cheese that has been made without the use of animal rennet. There are many “Parmesan style” vegetarian hard cheeses out there that are very delicious. I’ve used Twineham Grange in the past and have always enjoyed it. (Not sponsored, just saying!)

Try this light, family-friendly dish with a glass of crisp Sauvignon Blanc or Sancerre for a real taste of spring!

Spaghetti Primavera al Limone – Printable Recipe

Created by: April J Harris

Spaghetti Primavera al Limone

Course Main Dish, Pasta

Cuisine Italian

Servings 4

Print

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 leeks
• a large handful of fresh asparagus
• 2 large carrots
• 1 cup of green beans
• 12 ounces spaghetti
• 1 lemon, rind and juice
• ½ cup finely grated Parmesan style cheese plus extra for garnish
• salt and freshly ground pepper
• 3 tablespoons mild olive oil
• ½ cup pasta water you may not need it all

Instructions

• Bring a large pan of water to the boil. Add a generous pinch of salt.
• Wash and trim the leeks, then slice thinly.
• Break any tough ends off the asparagus and cut each spear in half.
• Peel the carrots and slice in matchsticks.
• Top and tail the green beans, cutting them in half if they are very long.
• Place all the vegetables except the asparagus in a steamer basket in a large saucepan with water in the bottom (just enough to come up to nearly the bottom of the steamer basket).
• Add the spaghetti to the large pan of boiling water and cook according to package directions.
• Bring the water in the saucepan with the steamer basket in it to a boil and steam the vegetables for two minutes.
• Add the asparagus and steam for three minutes more or until all the vegetables are tender crisp.
• Meanwhile, grate the lemon rind into a small bowl and then squeeze the lemon, adding the juice to the rind.
• Add the grated Parmesan style cheese to the lemon juice and rind along with a generous pinch of salt and a few generous twists of freshly ground pepper (or to taste).
• Mix in the olive oil and add a few tablespoons of pasta water to make an very thick sauce.
• When the spaghetti is cooked, reserve a few more tablespoons of pasta water before you drain the spaghetti and return the pasta to the pan.
• Add most of the lemony sauce to the spaghetti (reserve about two tablespoons), tossing the pasta to coat it thoroughly. Add a bit more of the pasta water if necessary.
• Divide the spaghetti between warmed plates and top with the steamed vegetables, dividing them between the plates as well.
• Add another tablespoon or so of the pasta water to the reserved lemony sauce to make it drizzle-able.
• Drizzle the remaining sauce over the vegetables.
• Serve with additional Parmesan style cheese for sprinkling over top and more freshly ground pepper for those who want it.

Notes

Adapted from Spaghetti Limone Parmeggiano from My Father's Daughter by Gwyneth Paltrow.

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