Spaghettini with Lemon Zest and Chives

By Margannl

Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.

Prep: 10 minutes
Total: 20 minutes

Ingredients

• 1 * 1 pound spaghettini, or thin spaghetti
• * Zest and juice of 1 lemon
• 1 * 1 stick butter, cut into small pieces
• 1 * 1 cup ricotta salata cheese, or Parmesan, coarsely grated
• 2 * 2 tablespoons fresh chives, or scallion greens, thinly chopped
• * Salt and pepper

Details

Servings 4

Preparation

Step 1

1. In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.
2. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.
3. Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.