Lemon Spaghetti

Name: Lemon Spaghetti
Ingredients: 1/4 cup extra-virgin olive oil; 2/3 cup freshly grated parmesan cheese; 1/2 cup fresh lemon juice; from 2 lemons; 3/4 tsp. of salt; 1/2 tsp. ground black pepper; 1 lb. dried spaghetti; 1/3 cup chopped basil; 1 tbsp. grated lemon zest

9 ingredients

3 steps

Ingredients

1/4 cup extra-virgin olive oil
2/3 cup freshly grated parmesan cheese
1/2 cup fresh lemon juice
from 2 lemons
3/4 tsp. of salt
1/2 tsp. ground black pepper
1 lb. dried spaghetti
1/3 cup chopped basil
1 tbsp. grated lemon zest

Directions

1

IN LARGE BOWL, WHISK OIL, PARMESAN CHEESE, LEMON JUICE, SALT AND PEPPER TO BLEND. SET LEMON SAUCE ASIDE. THE SAUCE CAN BE MADE 8 HRS. AHEAD OF TIME. COVER AND REFRIGERATE. BRING TO ROOM TEMP. BEFORE USING.
2

MEANWHILE, BRING LARGE POT OF SALTED WATER TO BOIL. ADD SPAGHETTI AND COOK, STIRRING OCCASIONALLY, UNTIL TENDER BUT STILL FIRM TO THE BITE FOR 8 MINS. DRAIN, RESERVE 1 1/2 CUPS OF COOKING LIQUID.
3

ADD SPAGHETTI TO LEMON SAUCE AND TOSS WITH BASIL AND ZEST. TOSS PASTA WITH RESERVED LIQUID, 1/4 AT A TIME TO MOISTEN. SEASON PASTA WITH MORE SALT AND PEPPER TO TASTE. TRANSFER TO BOWLS AND SERVE.