LEMON SPAGHETTI
- â…” cup olive oil
- â…” cup freshly grated Parmesan cheese
- ½ cup fresh lemon juice (from about 2 lemons)
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 1 pound dried spaghetti
- â…“ cup chopped fresh basil
- 1 tablespoon grated lemon zest (from about 2Â lemons)
Instructions:
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.
- 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.