Maccheroni al Limone is a delicious light pasta dish for summer. A small serving makes a great appetizer because it wakes up your taste buds without filling you up.
This is also good with angel hair pasta and some filled pastas.
Add two ladles of hot cooking water and the lemon juice and mix well. Return it to the boil over high heat.
Using a strainer, move the pasta into the skillet to finish cooking. See Note.
Finish cooking the spaghetti, adding more cooking water if needed.
Divide the lemon spaghetti into plates and divide any remaining cooking water on top, especially all the zest. If you like, garnish with parsley and a slice of lemon or a strip of lemon zest.
If moving the pasta with a strainer is too difficult or messy, then scoop out about two cups of the water in case you need it later, and drain the pasta normally. Because you finish the cooking in the skillet, you must be sure that you have enough water.
Traditional
