Imen Dridi Rachael Ray’s Lemon Spaghetti is a colorful dish featuring al dente spaghetti, zesty lemon, garlic-infused cream, and a combination of Parmesan, parsley, and basil that takes only 20 minutes to make!
Try More Rachael Ray Recipes:
💛 Why You’ll Love This Lemon Spaghetti Recipe:
- Creamy Delight: Luxuriously creamy texture from heavy cream.
- Subtle Heat: Crushed red pepper adds a gentle spice kick.
- Effortless Elegance: Quick, easy, and deliciously elegant – a perfect culinary treat.
 ❓ What Is Rachael Ray’s Lemon Spaghetti Recipe?
Lemon Spaghetti by Rachael Ray is a delightful combination of al dente pasta tossed in a creamy lemon-infused sauce, adorned with Parmesan, herbs, and a hint of spice.
🍋 Rachael Ray Lemon Spaghetti Ingredients
- Salt
- 1 pound spaghetti
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 4 cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 lemons, zested and juiced
- 1/2 to 3/4 cup heavy cream
- 1 cup grated Parmigiano Reggiano
- Handful flat-leaf parsley, finely chopped
- 1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
🍝 How To Make Rachael Ray Lemon Spaghetti
- Heat a large pot of water until it boils. Put the spaghetti into the boiling water with a pinch of salt.
- Bring a large, deep skillet to a low heat. Incorporate minced garlic, extra-virgin olive oil, and crushed red pepper flakes.
- Toss in the cream, lemon juice, and a teaspoon of pasta boiling water with the garlic and oil after the pasta has cooked for around 5 minutes. Get the sauce to a boil by increasing the heat slightly.
- While pasta is still somewhat chewy (al dente), drain it. Toss the cream sauce with the zest of half a lemon and half of the cheese. Add salt to taste to the sauce.
- Put the pasta in the pan and take off the heat. Let the pasta soak up the sauce by tossing it with it for 1 to 2 minutes.
- Sprinkle the remaining cheese, parsley, and basil over the pasta.
đź’ Recipe Tips
- Lemony Brilliance: Opt for fresh lemon zest and juice.
- Creamy Elegance: Gently blend in heavy cream for a rich texture.
- Herb Fusion: Combine fresh parsley and sliced basil for an aromatic balance.
- Subtle Spice: Adjust red pepper flakes for a controlled hint of heat.
🥗 What Pairs Nicely With Lemon Spaghetti?
Perfect accompaniments to lemon spaghetti include garlic bread, grilled veggies, a mixed green salad, roasted chicken, and sautéed shrimp.
🎚 How To Store Leftovers Lemon Spaghetti?
- In The Fridge:Â Refrigerate leftover lemon spaghetti for 3 to 4 days if preserved in a sealed tightly container.
- In The Freezer: Leftover lemon spaghetti can be frozen for up to 3 months when kept in sealed plastic bags. Allow to thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Lemon Spaghetti?
- Microwave: Fill a microwave-safe dish with lemon spaghetti and heat at 1 to 1 ½ minute intervals, stirring between each, until evenly heated.
- Stove:Â Blend lemon spaghetti with a little water or cream and heat for 2 to 5 minutes over medium heat, tossing often, or until it’s heated through.
FAQs
Why did my lemon spaghetti sauce curdle?
Your lemon spaghetti sauce may curdle if lemon juice is added too early, as its acidity can cause undesirable curdling in cream-based sauces.
How do you make lemon Spaghetti less sour?
To mitigate sourness in lemon spaghetti, balanced with sweetness using sugar, honey, cream, or caramelized onions for a harmonious flavor.
What to do if your lemon spaghetti is too dry?
If lemon spaghetti is too dry, revive it by adding a small amount of reserved pasta water to attain the desired consistency.
Why is my lemon Spaghetti bitter?
Your lemon spaghetti may become bitter if overcooked so watch the cooking time to maintain balanced flavors.
Try More Rachael Ray Recipes:
Rachael Ray Lemon Spaghetti Nutrition Facts
Amount Per Serving
- Calories 111
- Calories from Fat 22.5
- Total Fat 2.5g
- Saturated fat 0.5g
- Cholesterol 1.8mg
- Sodium 60.3mg
- Potassium 286.1mg
- Carbohydrates 17.6g
- Net carbs 14.7g
- Fiber 2.9g
- Sugar 1.2g
- Protein 7.1g
Rachael Ray Lemon Spaghetti
Description
Rachael Ray’s Lemon Spaghetti is a colorful dish featuring al dente spaghetti, zesty lemon, garlic-infused cream, and a combination of Parmesan, parsley, and basil that takes only 20 minutes to make!
Ingredients
Instructions
- Heat a large pot of water until it boils. Put the spaghetti into the boiling water with a pinch of salt.
- Bring a large, deep skillet to a low heat. Incorporate minced garlic, extra-virgin olive oil, and crushed red pepper flakes.
- Toss in the cream, lemon juice, and a teaspoon of pasta boiling water with the garlic and oil after the pasta has cooked for around 5 minutes. Get the sauce to a boil by increasing the heat slightly.
- While pasta is still somewhat chewy (al dente), drain it. Toss the cream sauce with the zest of half a lemon and half of the cheese. Add salt to taste to the sauce.
- Put the pasta in the pan and take off the heat. Let the pasta soak up the sauce by tossing it with it for 1 to 2 minutes.
- Sprinkle the remaining cheese, parsley, and basil over the pasta.
Notes
- Lemony Brilliance:Â Opt for fresh lemon zest and juice.
Creamy Elegance:Â Gently blend in heavy cream for a rich texture.
Herb Fusion:Â Combine fresh parsley and sliced basil for an aromatic balance.
Subtle Spice:Â Adjust red pepper flakes for a controlled hint of heat.
