Giada Spaghetti With Rosemary And Lemon

From The Cookbook: Eat Better, Feel Better

The texture is perfectly coated with a light, creamy sauce, and the citrusy flavor just makes it so satisfying. It’s great for a quick dinner and super easy to pull together on busy days.

Recipe Ingredients

1 pound regular or gluten-free spaghetti
¼ cup olive oil
3 garlic cloves, smashed and peeled
3 fresh rosemary sprigs
½ teaspoon kosher salt
1 teaspoon grated lemon zest
1 cup freshly grated pecorino Romano cheese, plus more for garnish
½ teaspoon freshly ground black pepper, plus more to taste

How To Make Giada spaghetti with rosemary and lemon

Cook Your Pasta Boil a large pot of salted water over high heat. Add the spaghetti and cook 1 minute less than the package suggests (usually 6-7 minutes). Reserve 1½ cups of pasta water before draining. If using gluten-free pasta, rinse under cool water.
Garlic and Rosemary Magic Heat olive oil in a large skillet over medium-high. Add garlic and rosemary, frying for 2-3 minutes until rosemary is crispy. Remove rosemary and set aside. Cook garlic until golden, then discard—it’s done its job!
Combine and Toss Add pasta to the skillet. Sprinkle with salt, lemon zest, and cheese. Add ½ cup reserved pasta water and toss to create a creamy sauce. Add more water as needed. Season with pepper, then serve with extra cheese and rosemary.

Recipe Tips

Ingredient Substitution: For a dairy-free version, replace the heavy cream with coconut milk, which adds a subtle sweetness and maintains the creamy texture while making the dish suitable for those with lactose intolerance.
Make Ahead: Prepare this dish up to 24 hours in advance and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed to restore the original consistency.
Flavor Enhancement: Elevate the dish by adding a minced garlic clove and a pinch of red pepper flakes to the skillet with the rosemary. This adds a punch of flavor and a subtle spicy kick.
Protein Addition: Turn this into a hearty meal by tossing in cooked chicken, shrimp, or pancetta. The protein pairs beautifully with the bright lemon and herbaceous rosemary flavors.
Vegetarian Option: For a vegetarian twist, substitute the pancetta with roasted mushrooms or zucchini. Simply sauté them until tender and mix into the pasta for added texture and flavor.

Recipe FAQs and Variations

Can I use a different type of cheese instead of pecorino Romano?

Yes, you can substitute with Parmesan or other hard cheeses. Pecorino Romano is preferred for its sharp flavor, but alternatives will still yield a delicious result.

What if I don’t have fresh rosemary?

Use 1/3 teaspoon dried rosemary as a substitute. Fresh rosemary offers a brighter flavor, but dried rosemary will still enhance the dish nicely.

How do I prevent the pasta from becoming too dry?

Add a little more reserved pasta water if needed. Stirring in extra cheese can also help maintain creaminess and prevent the pasta from drying out.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free pasta and rinse it under cool water as instructed. The rest of the ingredients are naturally gluten-free, making this dish suitable for all.

Check out More Giada Recipes:

Giada spaghetti with rosemary and lemon

Recipe by Giada De LaurentiisCourse: DinnerCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

494

kcal

In just 10 minutes, I can have this zesty and aromatic Giada spaghetti with rosemary and lemon ready, and it’s always a crowd-pleaser. The ingredients are so wholesome and comforting, with flavors like garlic and rosemary taking center stage. The texture is perfectly coated with a light, creamy sauce, and the citrusy flavor just makes it so satisfying. It’s great for a quick dinner and super easy to pull together on busy days.

Ingredients

1 pound regular or gluten-free spaghetti
¼ cup olive oil
3 garlic cloves, smashed and peeled
3 fresh rosemary sprigs
½ teaspoon kosher salt
1 teaspoon grated lemon zest
1 cup freshly grated pecorino Romano cheese, plus more for garnish
½ teaspoon freshly ground black pepper, plus more to taste

Directions

Cook Your Pasta Boil a large pot of salted water over high heat. Add the spaghetti and cook 1 minute less than the package suggests (usually 6-7 minutes). Reserve 1½ cups of pasta water before draining. If using gluten-free pasta, rinse under cool water.
Garlic and Rosemary Magic Heat olive oil in a large skillet over medium-high. Add garlic and rosemary, frying for 2-3 minutes until rosemary is crispy. Remove rosemary and set aside. Cook garlic until golden, then discard—it’s done its job!
Combine and Toss Add pasta to the skillet. Sprinkle with salt, lemon zest, and cheese. Add ½ cup reserved pasta water and toss to create a creamy sauce. Add more water as needed. Season with pepper, then serve with extra cheese and rosemary.

Nutrition Facts

4 servings per container

Amount Per ServingCalories228
% Daily Value *
Total Fat 10g 16%
- Saturated Fat 45g 225%
Cholesterol 10mg 4%
Sodium 200mg 9%
Total Carbohydrate 20g 7%
- Dietary Fiber 1g 4%
- Sugars 5g
Protein 13g 26%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.