Spaghetti With Lemon

August 2, 2011

Spaghetti with Lemon (Spaghetti Al Limone

From the French Women Don’t Get Fat Cookbook, by Mireille Guiliano. Published by Simon & Schuster, RRP $35.00.

Serves 4


350g spaghetti

3 tablespoons olive oil

2 medium onions, peeled and chopped

110ml dry white wine

Zest and juice of 1 lemon

Salt and freshly ground pepper

75g watercress, chopped

75g freshly grated Parmesan


1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, about 8 minutes.

2. Meanwhile, heat 1 tablespoon olive oil in a frying pan over medium heat and add the onions. Cook until softened, about 4 minutes. Add the wine, lemon zest, and lemon juice and season to taste. Increase the heat to medium-high and bring to a boil for 1 minute. Reduce the heat to medium and simmer for 5 minutes.

3. Drain the pasta and add to the pan along with the remaining 2 tablespoons olive oil and watercress, tossing to combine. Season to taste and divide among four plates. Serve immediately, garnished with the fresh Parmesan.

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