Description
A quick Mediterranean pasta recipe with a bright citrus twist and creamy texture. Toasted pine nuts add roasted nuttiness, while lemon zest and juice balance richness. No dairy required for a lighter, customizable dish.
Ingredients
10 oz spaghetti or linguine (use gluten-free if needed)
2/3 cup pine nuts (toasted or pre-toasted)
2 medium lemons (Meyer lemons for milder flavor)
1/4 cup olive oil (avocado oil can be used interchangeably)
2.5 tsp minced garlic (garlic paste is a convenient substitute)
1/4 cup fresh parsley (freeze extra for storage)
1 cup grated Parmesan cheese (grate fresh for best texture)
Instructions
Boil spaghetti in salted water according to package instructions
Toast pine nuts in a skillet over medium heat for 2-3 minutes until golden
In the same skillet, add olive oil and sauté garlic for 1 minute until fragrant
Add lemon zest from both lemons and squeeze in about 1/4 cup lemon juice
Toss hot pasta directly into the garlic-lemon mixture, mixing thoroughly
Add Parmesan cheese to the pan and stir to coat the pasta
Season with salt to taste and finish with fresh parsley and toasted pine nuts
Notes
Any nut allergies? Substitute with pumpkin seeds or omit
Add spinach or arugula for extra greens
Adjust lemon juice amount to taste (up to 3 lemons)
For lower sodium: use reduced-sodium Parmesan or omit
Serves best within 2 hours but can be made ahead and reheated gently
- Prep Time: 10
- Cook Time: 15
- Category: DINNER
- Method: One-Pan Cooking
- Cuisine: Italian-Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg