Lemon Spaghetti with Provolone and Oil

Image via the_bloated_blonde/Instagram

This spaghetti dish is ultra-simple and uses lemon peels to flavor the pasta water. The result is a delicious pasta dish that’s great for any meal with friends or family. This recipe serves 4 to 6 people.

Ingredients

  • 3 lemons, scrubbed
  • 1 lb. thin spaghetti
  • Sea salt
  • 1⁄2 cup grated provolone
  • 1⁄4 cup extra virgin olive oil
  • Freshly ground black pepper

Method

  1. The day before you want to make this dish, peel the lemons with a vegetable peeler or a paring knife.
  2. Add the peels to 2 cups of water, bring to a simmer, turn off the heat, and let steep for 12 hours.
  3. When ready to cook, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until pasta is slightly flexible but still a bit crunchy in the middle (4 to 5 minutes). Drain, rinse in cold water and set aside.
  4. Remove the peels from the water and transfer water to a large pot. Bring to a boil, add the spaghetti and finish cooking it until it is al dente. Toss constantly with tongs for about 5 or 6 minutes until water is almost completely absorbed.
  5. Toss the spaghetti with cheese, oil, and pepper, and serve.