Recipes
Lemon Spaghetti Recipe
Prep Time | 5 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
- cup ⅔olive oil
- cup ⅔freshly grated Parmesan cheese
- cup ½fresh lemon juice from about 2 lemons
- teaspoon ¾salt plus more to taste
- teaspoon ½freshly ground black pepper plus more to taste
- 1 pound dried spaghetti
- cup ⅓chopped fresh basil
- 1 tablespoon grated lemon zest from about 2 lemons
Ingredients
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Instructions
- In a Large Bowl, whisk the oil, Parmesan cheese, lemon juice, ¾ teaspoon of salt, and ½ teaspoon of pepper to blend.
- Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
- Meanwhile, bring a large pot of salted water to a boil.
- Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
- Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.
- Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. Season the pasta with more salt and pepper to taste.
- Transfer to bowls and serve.