Lemon Spaghetti
2/3 olive oil
2/3 freshly grated Parmesan cheese
½ cup fresh lemon juice (two lemons)
¾ teaspoon salt (more to taste)
½ teaspoon black pepper (more to taste)
1 pound dried spaghetti (I use the wheat spaghetti at times)
1/3 chopped fresh basil (I have used the dried basil when I have not had it fresh)
1 tablespoon lemon zest
1. In a large bowl, whisk the Oil, Parmesan cheese, lemon juice and salt. Set lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temp 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 bite (about 8 minutes) Reserve 1 cup of cooking liquid then drain spaghetti. Add the spaghetti to the lemon sauce, and toss with basil and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time to moisten. Season with salt and pepper. Transfer to bowl and serve.
This dish is so easy! This is great as a lunch or light meal or you can use it as a side especially if it is grilled or baked fish.
**** Recipe from Everyday Italian by Giada De Laurentiis ****
2/3 olive oil
2/3 freshly grated Parmesan cheese
½ cup fresh lemon juice (two lemons)
¾ teaspoon salt (more to taste)
½ teaspoon black pepper (more to taste)
1 pound dried spaghetti (I use the wheat spaghetti at times)
1/3 chopped fresh basil (I have used the dried basil when I have not had it fresh)
1 tablespoon lemon zest
1. In a large bowl, whisk the Oil, Parmesan cheese, lemon juice and salt. Set lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temp 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 bite (about 8 minutes) Reserve 1 cup of cooking liquid then drain spaghetti. Add the spaghetti to the lemon sauce, and toss with basil and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time to moisten. Season with salt and pepper. Transfer to bowl and serve.
This dish is so easy! This is great as a lunch or light meal or you can use it as a side especially if it is grilled or baked fish.
**** Recipe from Everyday Italian by Giada De Laurentiis ****
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