Fresh-Pressed Olive Oil Club

Lemon-Infused Spaghetti with Olive Oil and Parmigiano-Reggiano

Lemon-Infused Spaghetti with Olive Oil and Parmigiano-Reggiano

Waste not, want not! Bright and flavorful, this spaghetti, which utilizes lemon peels, can be served on its own or as an accompaniment to seafood. Try it with grilled shrimp or salmon kebabs.


  • 3 whole medium lemons, scrubbed
  • 1 pound thin spaghetti
  • Kosher salt
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper


Step 1

Use a vegetable peeler or paring knife to remove the peels from the
lemons and reserve (save the fruit for another use). In a large, high-sided skillet, combine the peels and 2 cups of water. Bring to a low simmer, then turn off the heat and let soak for 12 hours.

Step 2

Bring a large pot of salted boiling water to a boil. Add the thin spaghetti and cook, stirring occasionally, until the pasta is flexible but still somewhat crunchy at the center, 4-5 minutes. Drain the pasta, rinse under cold running water, and set aside.

Step 3

Remove the lemon peels from the skillet and transfer the infused water to a large, high-sided skillet;
bring to a boil over high heat. Add the spaghetti and allow to finish cooking to al dente, tossing constantly with tongs, 5-6 minutes. (The lemon water should be mostly or fully absorbed.)

Step 4

Transfer the spaghetti to a large bowl, toss with the cheese, olive oil, and pepper, and serve immediately.

Serves 4 — Recipe adapted from Saveur, April 20, 2018