Skip to main content

Lemon Spaghetti

One of the easiest pasta dishes you’ll ever make, this lemony pasta is great as a light meal or as a side dish, especially for grilled fish. (Recipe from "Everyday Italian" by Giada De Laurentiis.) Ingredients 2/3 cup olive oil 2/3 cup freshly grated Parmesan cheese 1/2 cup fresh lemon juice (from about 2 lemons) 3/4 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 1 pound dried spaghetti 1/3 cup chopped fresh basil 1 tablespoon grated lemon zest (from about 2 lemons) Directions In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend. Set the lemon juice mixture 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, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

Comments

Popular posts from this blog

Chicken Tetrazzini

Chicken Tetrazzini With Prosciutto and Peas

Stuffed Zucchini Boats