Valley Fig Growers

Spaghetti with California Figs, Lemon & Olive Oil

Let the dish rest briefly before serving so the flavors develop and the sauce thickens.

Makes 4 to 6 servings (nutrition analysis reflects 6 servings)


Table salt

1 pound spaghetti

cup extra virgin olive oil, plus more for serving

 medium shallot, minced (about 3 tablespoons)

 cup heavy cream

1 cup (6 ounces) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped into ¼-inch pieces

teaspoons finely grated zest and 1/4 cup juice from 3 lemons

 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving

Ground black pepper

 tablespoons shredded fresh basil leaves


  1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
  2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; add figs and stir to combine; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
  3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.


Cooks Country Logo Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.

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Nutrition Information

amount per serving

  • Calories 514
  • % Calories from Fat 27%
  • Fat 16
  • Cholesterol 18
  • Protein 14
  • Carbohydrates 78
  • Fiber 7
  • Iron 3
  • Sodium 660
  • Calcium 121
  • Potassium 308