Nutrition balance score
Good
Glycemic Index
55
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories707.4 kcal (35%)
Total Fat46.3 g (66%)
Carbs50.4 g (19%)
Sugars2.5 g (3%)
Protein21.9 g (44%)
Sodium639.9 mg (32%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook the spaghetti in a generous amount of boiling salted water, reserve a cupful of the cooking liquid, then drain thoroughly and return to the pan.
Step 2
Meanwhile, scrape the zest off one of the lemons (in strips if you have a zester), then juice all three lemons. Beat the zest and juice with the olive oil, pepper and salt, then stir in the parmesan until thick and creamy: the cheese will ‘melt’ into the mixture.
Step 3
Add the sauce to the spaghetti, and shake the pan so that each strand is coated with the cheese. Loosen with some of the reserved cooking liquid if necessary. Finally, stir in the chopped basil and serve.
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