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Lemon spaghetti for hot days

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Ingredients for 2 servings:

  • 250g spaghetti
  • 2 lemons, unsprayed
  • 3 tbsp olive oil
  • 60 g Parmesan, grated
  • salt and pepper
  • 50 g arugula

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Simple, fast and affordable

Cook the pasta in plenty of salted water. Meanwhile, finely grate the lemon zest and then juice the lemons. Combine the juice with the olive oil in a large serving bowl, season with salt and pepper. Clean and wash the arugula, tear it into very small pieces, and add it to the lemon sauce. Grate the Parmesan cheese freshly and serve separately. When the pasta is al dente, drain it, add it to the lemon sauce, and toss to combine. Serve immediately and enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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