Update: 01.05.2022 – 14:15
Quick spaghetti with lemon and almonds: summer delights
These slightly tangy lemon and almond spaghetti will give you the downtime you deserve after a long day!
And here’s how it’s done:
- Boil plenty of salted water. Peel the garlic and chop finely. Cut the pepper lengthwise, deseed, wash and chop. Wash the parsley and roughly chop the leaves. Coarsely chop the almonds as well. Cook the spaghetti in salted boiling water according to package instructions.
- Wash the lemon in hot water. Grate the zest from one half. Cut the lemon in half. Squeeze the grated half. Slice the remaining lemon half.
- Heat the oil in a large skillet. Add the garlic, chilli and lemon slices. Drain the noodles and mix with the almonds. Season with salt and pepper. Mix the lemon zest and juice. Serve sprinkled with parsley.
These almond and lemon spaghetti are perfect for enjoying a good dinner with fewer ingredients. The slightly fruity taste and the spicy note give you a wonderfully light pleasure!
In Italy at this time of year, the trees are teeming with lemons and orange trees and the scent of the pretty white flowers is fragrant. To be able to imagine yourself in this scene, sip with relish this fruity Earl Gray Gin Tonic and try these delicacies, for example: Our juicy turkey rolls with spinach and herb pesto are suitable for buffets or appetizers. This creamy skillet of asparagus and orzo with parmesan cheese also tastes hearty and typically Italian. If you want to impress your guests and want to try a real classic, this Lemon Sour Cream Cake with Meringue is for you.
Italy is not one of the most popular culinary regions in the world for nothing. Convince yourself of the rustic variety with our delicious Italian recipes! The Italian nonnas themselves tell you more in their “Pasta Grannies” format:
Our version of the classic spaghetti al limone gets all its flavor from the right ingredients. Roasted almonds in combination with fresh lemons and good olive oil for delicious pasta – that’s how good vegan cooking works! Same with these dishes: