This is one of my favorite recipes during the week cause it's so quick and easy. It is basically ready as soon as the spaghetti is cooked al dente. If you'd like a vegetarian version, just leave off the smoked salmon.

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

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  • Combine cream, butter, and garlic in a small pot while spaghetti is cooking and heat over low heat until hot. Stir in parsley, lemon juice, and lemon zest. Season with salt and pepper. Heat until cream sauce is heated through but not boiling.

  • Drain spaghetti and place into a large bowl with cream sauce. Stir in smoked salmon and serve immediately with freshly grated Parmesan cheese.

Cook's Note:

I always buy an organic lemon whenever I am using the zest.

Nutrition Facts

715 calories; protein 25g 50% DV; carbohydrates 89.8g 29% DV; fat 29g 45% DV; cholesterol 100mg 33% DV; sodium 450.5mg 18% DV. Full Nutrition