Lemon Spaghetti

by Cate on December 27, 2004

Recipe courtesy of Giada De Laurentiis. 

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.

Sweetnicks’ Notes: Great weeknight meal.

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{ 2 comments… read them below or add one }

TriFeist March 9, 2006 at 12:16 am

Very tasty. My husband and I enjoyed this tonight with grilled chicken. Lovely.


Cate March 9, 2006 at 2:31 am

Thanks for stopping by – glad you liked it. I love how easy it is to make. :)


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