Lemony Spaghetti

Lemony Spaghetti

VeganVegetarian

This Lemony Spaghetti is my favorite recipe when I need to feed many people and don’t have much time. You can’t go wrong with this one! There is no need to sacrifice flavor for time, and you can make sure your friends try something memorable and convenient that they can try on their own because, yes, they always want to know how to make it.

Who doesn’t love lemons? I am certainly not the exception; the question is lemons with pasta? It doesn’t stop to amuse me how I never got to eat this earlier in my life and how new the concept is for most people. So why not using them for a quick vegan pasta.

Lemons
Lemons

Usually, it goes like this: “Joaco, I asked X and X, if they wanted to come for dinner, but then the list started growing and now, we are 8, I was planning on making something fancy, but I don’t have the make it big, they are probably going to start popping up here in an hour, so no not much time to do groceries, what do you suggest?”

The odds are that we end up making this recipe, not only because it’s easy and quick to make, but because the ingredients are most likely in your kitchen.

Lemons

It is excellent to add as much lemon as you can to your diet. Lemons contain a high amount of vitamin C, soluble fiber, and plant compounds that give them many health benefits.

Also, lemons may aid weight loss and reduce your risk of heart disease, anemia, kidney stones, digestive issues, and cancer.

Lemony Spaghetti Wine Pairing

by our Sommelier and Fellow Writer Ramón Barreiro (Instagram: @pejobarreiro)

Lemon: here comes the fun! This fruit really does magic in the kitchen; be it for its juice or its zest, it brings fragrance, freshness. Cooked lemons leave an aftertaste of jam that we associate with many of the sweet whims we grew up with; I lick my lips just thinking about it, and the wine I want to drink with our Lemony Spaghetti comes to mind… but I’m not getting ahead of myself!

The Flavor Cornerstones for the Wine Pairing

This light and fresh dish contain lingering flavors and aromas: fragrant lemon, incisive parsley, the sting of garlic and pepperoncino, with the balance of oily almonds. It’s like a deconstructed pesto that blends in instantly as you wrap the spaghetti on your fork.

Lemony Spaghetti Ingredients

The wines that I associate with this dish are fresh and fragrant, with herbaceous notes reminiscent of the orchard, and of course, if they convey citrus notes, much better. But there are details of the dish that we cannot ignore, the caramelization of the almonds, then deglazed with the tequila; the reduction of the lemon juice to enhance its natural sweetness, flavors that make the bottom of the dish and that we can highlight with the choice of our wine.

The Wines

This reflection leads us to consider Off-dry or semi-dry wines. The dish already brings enough freshness. It is not up for the wine to contribute everything with its natural acidity, so some sweetness is good to enhance that aftertaste of jam that we highlight before our dish.

My first recommendation is a Prosecco, the famous sparkling wine from the northeast of Italy, associated with toast and joy.

This wine is fresh and easy and Off-dry, even in its extra dry versions, providing that citrus harmony and the slight jam sweetness produced by the caramelization of almonds and lemon juice.

Lemony Spaghetti
Lemony Spaghetti

You can have an even more intense harmony with the almond element if you choose a Prosecco “col fondo” (with sediment) or on lees. Lees are the residual yeasts from fermentation, which in many whites are left with the wine to enhance those fermentative flavors of nuts and bakery. Besides, Veneto’s most popular and lively wine can always transport you and the guests at your table to enchanting Venice.

My second recommendation seeks to enhance the other vital element of the dish, the herbal nuances provided by the parsley and that are enhanced by the lemon’s citrus background. This factor makes us think of a very international white variety, the Sauvignon Blanc.

For our dish, I would choose a young and dry Sauvignon Blanc, slightly spicy, zesty, and fragrant, just like those from New Zealand; this is a perfect excuse to try a Marlborough Sauvignon Blanc.

As you can see, the wine you choose can give very different strings of flavors and sensations with this Lemony Spaghetti, so I invite you to try tasting this dish with both wines, which will provide a lot of joy and a lot to talk about at your table.

Lemony Spaghetti Wine Pairing Recommendations, in a Nutshell

  • Italy – Sparkling – Prosecco
  • New Zealand – Dry – Sauvignon Blanc (Marlborough)

Your Ingredients for this Lemony Spaghetti: my favorite simple vegan pasta

Lemony Spaghetti Ingredients
Lemony Spaghetti Ingredients

If you are like us and can’t have enough Lemon in your life, you may find this dishes interesting!

Lemony Winter Risotto

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld  on Instagram. Cheers!

Get ready for a vegan fresh pasta recipe with crunchy roasted almonds!

Lemony Spaghetti

Lemony Spaghetti

Gus
You can’t go wrong with this! There is no need to sacrifice flavor for time!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian, Vegan, Vegetarian
Servings 5 Servings
Calories 725 kcal

Equipment

  • Skillet
  • Wok-like pan

Ingredients
  

Optional:

  • 1 tablespoon tequila

Instructions
 

  • Set the almonds in a flat pan, with the salt and some oil on medium-low, until they get golden, splash some tequila, move the pan for a couple of seconds, turn off the fire and let it cool.
  • Slice the garlic cloves into tiny flakes.
  • Set the olive oil on a wok-like pan with the garlic flakes on low. When they start to golden, turn the fire off.
  • Chop the parsley, grind the lemon zest, and juice the lemons. When cool enough, coarsely chop the almonds and sea salt
  • Set the water to boil with a bay leaf and salt. Take the spaghetti off the water 2 minutes before the suggested package time since you will finish the cooking on the pan, and you don’t want your pasta to turn out mushy. Drain it.
  • With the kitchen tongs, start assembling all the ingredients with the garlic and oil.
  • Serve hot with nutritional yeast.

Notes

Wine Pairing by our Sommelier Ramón Barreiro @pejobarreiro
  • Italy – Sparkling – Prosecco
  • New Zealand – Dry – Sauvignon Blanc (Marlborough)

Nutrition

Calories: 725kcalCarbohydrates: 55gProtein: 23gFat: 51gSaturated Fat: 5gTrans Fat: 1gSodium: 2798mgPotassium: 722mgFiber: 10gSugar: 4gVitamin A: 147IUVitamin C: 38mgCalcium: 189mgIron: 5mg
Keyword lemon, pasta, quick
Did you make this recipe?Mention @ourplantbasedworld or tag #ourplantbasedworld!

See:

6 Evidence-Based Health Benefits of Lemons

Nutrition Facts
Lemony Spaghetti
Amount per Serving
Calories
725
% Daily Value*
Fat
 
51
g
78
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Sodium
 
2798
mg
122
%
Potassium
 
722
mg
21
%
Carbohydrates
 
55
g
18
%
Fiber
 
10
g
42
%
Sugar
 
4
g
4
%
Protein
 
23
g
46
%
Vitamin A
 
147
IU
3
%
Vitamin C
 
38
mg
46
%
Calcium
 
189
mg
19
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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