Filed Under: boil, main-dish, north-american, Pasta, Under 20 Mins

Pucker-Up Spaghetti

A light and tangy spaghetti for the lemon-lover in your house. Kids will love sprinkling on their own Parmesan.

April 8th, 2012

  Excerpted from The Toddler Café: Fast, Healthy, and Fun Ways to Feed Even The Pickiest Eater. Copyright © 2008 by Jennifer Carden. Photography Copyright © 2008 by Matthew Carden. Excerpted by permission of Raincoast Books/Chronicle Books. All Rights Reserved.

Prep Time
10 minutes
Cook Time
10 minutes
  • zest from half a lemon
  • 1/2 Cups grated parmesan cheese, plus extra for garnish
  • 1/3 Cups olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon kosher salt
  • 8 ounces cooked spaghetti, warm
  1. Zest your lemon first and then cut it in half for juicing. If using only zest from half the lemon, zest the whole thing and freeze the remaining. Toss into a sauce or sprinkle on a cooked green veggie such as broccoli.

  2. Toss lemon zest into a large bowl, then whisk in the cheese, oil, juice, and salt.

  3. Add the spaghetti and toss to coat. Serve warm with extra cheese for garnish.

Pucker-Up Spaghetti

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