Lemon Spaghetti

Name: Lemon Spaghetti
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2/3 cup olive oil; 2/3 cup freshly grated Parmesan cheese; ½ cup fresh lemon juice (from about 2 lemons); 3/4 teaspoon salt (plus more to taste); ½ teaspoon freshly ground black pepper (plus more to taste); 1 pound dried spaghetti, such as Setaro spaghetti chittara; 1/3 cup chopped fresh basil; 1 tablespoon grated lemon zest (from about 2 lemons)

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Author : Giada De Laurentiis

nut free vegetarian beginner

Ingredients

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2/3 cup olive oil2/3 cup freshly grated Parmesan cheese½ cup fresh lemon juice (from about 2 lemons)3/4 teaspoon salt (plus more to taste)½ teaspoon freshly ground black pepper (plus more to taste)1 pound dried spaghetti, such as Setaro spaghetti chittara1/3 cup chopped fresh basil1 tablespoon grated lemon zest (from about 2 lemons)

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Instructions

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Step 1

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 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.)

Step 2

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.

Step 3

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.