Spaghetti tossed with lemon and Asiago cheese for an easy and light pasta dish. This recipe can serve as a side or a light main course along with a green salad.
Prep Time:8 mins
Cook Time:12 mins
Total Time:20 mins
12 ozs spaghetti
⅓ cup Asiago cheese, shredded (plus extra to pass at the table)
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice (or more to taste)
⅓ tsp garlic powder
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Boil a large pot of water to cook the spaghetti according to package instructions.
When spaghetti is done, drain and toss immediately with 2 tablespoons of the olive oil, garlic powder, and parsley.
Stir in the Asiago cheese, followed by the lemon just and the remaining tablespoon of olive oil. Add salt and pepper to taste.
Plate the spaghetti, and offer additional lemon and cheese at the table. Enjoy!
Good quality Asiago cheese is key to making the dish a success. Get a block of good Asiago from your favorite local cheese shop or a good cheese department at a grocery store.
The lemon flavor with the 1 tablespoon of lemon juice is moderate (the amount from about 1/4 of a lemon). You could go with 2 tablespoons of lemon juice for more pronounced lemon flavor. Or offer lemon slices at the table so those inclined can add more lemon–that’s what we did and it worked well.