Tuesday, April 5, 2016

Lemon Spaghetti

Lemon Spaghetti


  • 1 pound spaghetti 
  • 2/3 cup olive oil 
  • 2/3 cup grated Parmesan 
  • 1/2 cup fresh lemon juice (about 3 lemons) 
  • Salt and freshly ground black pepper 
  • 1 tablespoon lemon zest 
  • 1/3 cup chopped fresh basil leaves 


 Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.