Spaghetti with Rosemary and Lemon
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
Some nights we want to pull out all the stops with homemade gnocchi. Other nights call for something simple yet satisfying. That’s exactly when we’re making this recipe for spaghetti with rosemary and lemon, from Giada De Laurentiis’s new cookbook, Eat Better, Feel Better.
“Pasta doesn’t have to be complicated to be luscious,” she writes. “This dish is very simple but flavorful, so even a smaller portion makes a nice, light meal when paired with a big green salad. You could also add bits of cooked asparagus, broccoli, zucchini—even shrimp if you’re not going for a meatless main.”
Best of all, it’s ready in 25 minutes.
Recipe courtesy of Eat Better, Feel Better by Giada De Laurentiis. Copyright © 2021. Published by Rodale Books, an imprint of Penguin Random House.
1 pound regular or gluten-free spaghetti
¼ cup extra-virgin olive oil
3 garlic cloves, smashed and peeled
3 fresh rosemary sprigs
1 teaspoon grated lemon zest
1 cup freshly grated pecorino Romano cheese, plus more for garnish
½ teaspoon freshly ground black pepper, plus more to taste
1. Bring a large pot of water to a boil over high heat. Season the water generously with kosher salt. Add the pasta and cook for 1 minute less than directed on the package (usually 6 to 7 minutes). Reserve 1½ cups of the pasta cooking water, then drain the pasta well. If using gluten-free pasta, rinse under cool running water and drain again.
2. Heat a large skillet over medium-high heat. Add the oil and heat for another minute. Add the garlic and rosemary and fry until the rosemary is fragrant and crispy, about 3 minutes. Transfer the rosemary to a paper-towel-lined plate to drain. Continue to cook the garlic until golden brown. Using a slotted spoon, remove and discard the garlic.
3. Add the cooked pasta to the skillet and, before combining with the oil in the pan, sprinkle the bare pasta with ½ teaspoon salt, the lemon zest and cheese. Add ½ cup of the reserved pasta water and begin tossing to coat the pasta in the light cheese sauce. Continue to toss, adding more pasta water as needed to create a creamy sauce. Season with the black pepper and serve topped with additional cheese, crispy rosemary and more black pepper, if desired.