This Pasta al Limone recipe is a bright, pantry-driven classic that celebrates lemon at its most vibrant, showcasing the effortless, one-pan cooking philosophy found in Easy Wins by Anna Jones.
Part of our We Cook Books series, it transforms a handful of everyday ingredients into a creamy, citrus-laced pasta that feels both comforting and quietly elegant.
It’s the kind of recipe that relies on technique rather than excess, where starchy pasta water, good olive oil, and sharp Parmesan come together in a simple bit of kitchen alchemy.
400 g spaghetti or linguine
2 large unwaxed lemons
1 clove of garlic, peeled and bashed but kept whole
100 ml olive oil
1 teaspoon flaky sea salt
50 g salted butter or vegan butter
40 g Parmesan or vegan Parmesan-style cheese, grated
15 g ½ a bunch of basil, Leaves picked and torn (optional)
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