Low Fat Butter Lemon Spaghetti Kosher Dairy Recipes

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LOW FAT BUTTER & LEMON SPAGHETTI (KOSHER-DAIRY)



Low Fat Butter & Lemon Spaghetti (Kosher-Dairy) image

This is a 1,2,3 very easy and fast recipe. It's soooo good! Even though with butter, still low fat and great for a quick lunch or dinner. You can substitute the butter with olive oil.

Provided by Smadars Sane Way Cc

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

500 g spaghetti (or other desired pasta)
100 g butter (without salt)
1 head garlic, minced
100 g parsley, finely chopped
5 tablespoons fresh lemon juice
salt

Steps:

  • Cook spaghetti as directed, make sure it's el dante (=ready but still a bit firm).
  • Sieve - do not rinse.
  • In the same pot, melt butter - make sure it stays white - add garlic, lemon and parsley and stir.
  • Add spaghetti and mix it all together.
  • Add salt as desired.
  • Enjoy!

Nutrition Facts : Calories 495.2, Fat 15.1, SaturatedFat 8.8, Cholesterol 35.6, Sodium 111.3, Carbohydrate 76.4, Fiber 3.9, Sugar 2.2, Protein 13.7

LEMON SPAGHETTI



Lemon Spaghetti image

This recipe came from Giada de Laurentis on the Food Network. I saw her make this and I was amazed at how simple it was! It's like being a gourmet cook yet fooling everyone--!!! Tastes so light and fresh, but yet so satisfying for those pasta cravings we sometimes get! Very Italian...Yum!

Provided by Stacky5

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb spaghetti
2/3 cup olive oil
2/3 cup parmesan cheese, grated (fresh is best)
1/2 cup fresh lemon juice (about 3 lemons, and try not to use the store-bought juice)
1 teaspoon salt
1/2 teaspoon pepper, freshly ground if possible
1 tablespoon lemon zest
1/3 cup fresh basil (chopped)

Steps:

  • Cook the pasta in a large pot of boiling, salted water according to package directions (until al-dente') Stirring occasionally, about 8 minutes.
  • Meanwhile, whisk the olive oil, Parmesan cheese and lemon juice in a large bowl.
  • Drain the pasta, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the lemon sauce, and add the reserved cooking liquid and toss again. (Adding 1/4 cup at a time as needed to moisten.).
  • Season with the salt & pepper. Garnish with lemon zest and chopped basil.

Nutrition Facts : Calories 822.2, Fat 42.6, SaturatedFat 8.2, Cholesterol 14.7, Sodium 844.5, Carbohydrate 88.4, Fiber 4, Sugar 4, Protein 21.6

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