Spaghetti with Lemon

Spaghetti with Lemon

This is the dish to make when you get home and find there’s nothing to eat. If you keep spaghetti and olive oil in the store cupboard (pantry), and garlic and lemons in the vegetable rack, you can prepare this delicious meal in minutes. You can also add some freshly grated Parmesan cheese if you have some.

Serves four


350g/12oz dried spaghetti
90ml/6 tbsp extra virgin olive oil
Juice of 1 large lemon
2 garlic cloves, cut into very thin slivers


1. Cook the pasta in a pan of salted boiling water according to the instructions on the packet, then drain well and return to the pan.

2. Pour the olive oil and lemon juice over the cooked pasta, sprinkle in the slivers garlic and add seasoning to taste. Toss the pasta over a medium to high heat for 1-2 minutes. Serve immediately in four warmed bowls.

Cook’s tip

Spaghetti is the best type of pasta for this recipe, because the olive oil and lemon juice cling to its long thin strands, if you are out of spaghetti, use another dried long pasta shape instead, such as spaghetti, linguine or tagliatelle.