Lemon Spaghetti

Rating: 6

Last Made: 2017-12-12

Prep Time: 8

Cook Time: 10

Total Time: 18


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.

Inspired by http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-spaghetti-recipe-1915566.amp