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Pasta al Limone with Goat Cheese | Cheesy Italian Lemon Pasta Recipe

  • Writer: Pasta Grammar
    Pasta Grammar
  • Apr 6
  • 1 min read

There are many ways to make “Pasta al Limone,” or lemon pasta, and one way is to incorporate cheese. This recipe uses plenty of Parmigiano-Reggiano and soft goat cheese (chèvre) in a sauce that’s incredibly easy to make. Everything is just mixed in a bowl, no cooking required!


pasta-al-limone-lemon-goat-cheese-cheesy-simple-quick-easy-recipe-pasta-grammar-italian
Pasta al Limone with Goat Cheese | Cheesy Italian Lemon Pasta Recipe

If you don’t have any goat cheese on hand, another excellent (and Italian-approved, believe it or not) substitute is cream cheese!


Watch the Pasta Grammar video:




PASTA AL LIMONE WITH GOAT CHEESE RECIPE


Makes: 2 servings

Cook Time: 20 minutes


For this recipe, you will need:

  • Salt

  • 7 ounces (200 g) thick spaghetti

  • 4 ounces (115 g) soft goat cheese or cream cheese

  • At least 3.5 ounces (100 g) grated Parmigiano-Reggiano cheese (you can’t use too much, but you can definitely use too little!)

  • The juice of 1 large lemon

  • Grated lemon zest for topping


Bring a large pot of water to a rolling boil and salt it generously. Add the pasta and cook as directed, or until "al dente” to your taste.


Meanwhile, place the goat cheese in a large mixing bowl. Stir in enough hot pasta water to thin the cheese into a creamy sauce. Stir in the Parmigiano cheese, lemon juice and salt to taste.


When the pasta is cooked, use tongs or a spaghetti fork to transfer it into the sauce bowl. Stir all together. If the sauce is too thick, you can thin it with a little more pasta water.


Serve immediately, topped with lemon zest.


Buon appetito!



135 Comments




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