Lemon and Cilantro Spaghettini

Substituting the cilantro with basil is yummy too ;-)


  • 1 lb. spaghetti
  • 2/3 cup olive oil
  • 2/3 cup grated Parmesan
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  • Juice of 3 lemons
  • 1 Tbsp. lemon zest
  • 1/4 cup fresh cilantro, chopped


Cook the pasta to al dente according to package instructions. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and reserved cooking liquid 1/4 cup at a time as needed to moisten.

Transfer to serving plate(s) garnish with lemon zest and cilantro and serve.

By Deeli from Richland, WA


August 31, 20100 found this helpful

Sounds good Deeli. We have been eating a lot of spinach since we found out how much we like Spanikopita (Greek Spinach Pie), so I'm going to try this using fresh spinach instead of the cilantro. (Just for fun). I'll chop it up very fine and use lots of it.

Thank you for sharing another great recipe.


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