LEMON SPAGHETTI
One of the easiest pasta dishes you’ll ever make, this is great as a light meal or as a side dish, especially for grilled fish.
Servings
Prep Time
6
5
minutes
Cook Time
15
minutes
Servings
Prep Time
6
5
minutes
Cook Time
15
minutes
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
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.