Lemon Spaghetti

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Lemon Spaghetti



  • 2 ⁄3 cup olive oil
  • 2 ⁄3 cup freshly grated Parmesan cheese
  • 1⁄2 cup fresh lemon juice (from about 2 lemons)
  • 3⁄4 teaspoon salt, plus more to taste
  • 1⁄2 teaspoon freshly ground black pepper,
  • plus more to taste
  • 1 pound Barilla dried spaghetti
  • 1⁄3 cup chopped fresh basil
  • 1 tablespoon grated lemon zest
  • (from about 2 lemons)


In a large bowl, whisk the oil, Parmesan cheese, lemon
juice, 3 ⁄4 teaspoon of salt, and 1⁄2 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 fi rm 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, 1⁄4 cup at a time, to moisten. Season the pasta
with more salt and pepper to taste. Transfer to bowls
and serve.

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