One Pan Lemon Pasta
Fuel your mid-week with this zingy, one-pan wonder. Our tangy lemon spaghetti is a post-gym lifesaver that comes together in just 15 minutes with minimal clean-up. Infused with vibrant lemon, golden Enriched egg yolks, and sharp Parmesan, it’s packed with flavour and keeps things simple – perfect for a quick, satisfying meal.
15 minutes
Serves 2
Ingredients
- 200g wholewheat spaghetti
- 2 unwaxed lemons, zest and juice
- 2 sprigs basil
- 2 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 Enriched eggs, yolks only
- 20g Parmesan, finely grated
Method
- Put the kettle on to boil.
- Place the spaghetti in a large shallow pan with a lid. Add the zest of the lemon, basil sprigs and whole garlic cloves. Add the oil and pour over 550ml of boiling water with a pinch of salt.
- Place over a medium-high heat. Use tongs to combine everything and cover with the lid. Bring back up to a boil and cook for around 10-11 mins, checking on the pasta and moving it around every 30 secs or so.
- When almost all of the water is absorbed and the pasta is just cooked, remove from the heat.
- Combine the 2 egg yolks with most of the grated Parmesan and a good twist of pepper. Add the juice of 1 lemon to loosen. Pour this over the cooked pasta and use tongs to coat in the sauce. Be careful not to do this over the heat as it will scramble the eggs. Remove the garlic cloves and basil sprigs.
- Divide between 2 bowls and serve with an extra grating of Parmesan and a drizzle of oil.
