Lemon Spaghetti
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
2/3 Cup Olive OIl2/3 cup of freshly grated Parmesan cheese1/2 cup of fresh lemon juice3/4 teaspoon salt1/2 teaspoon black pepper1 box of dried spaghetti1/3 cup chopped fresh basil1 tablesoppon grated lemon zest
In a large bowl, whist the oil, Parmesan cheese, lemon juice, 23/4 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 firm to the bite, about 8-9 minuets. 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.
Number of Servings: 8
Recipe submitted by SparkPeople user RLGIRL20.
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 8-9 minuets. 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.
Number of Servings: 8
Recipe submitted by SparkPeople user RLGIRL20.
Nutritional Info Amount Per Serving
- Calories: 399.0
- Total Fat: 21.3 g
- Cholesterol: 6.5 mg
- Sodium: 178.8 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 4.1 g
- Protein: 13.5 g
Member Reviews
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THEAMUSINGMUSE
This recipe is from Giada De Laurentiis' cookbook "Everyday Italian". I LOVE it. The recipe DOES call for 2/3 cup olive oil, but you could probably get by with a lesser amount. It's a delicious recipe either way. I just made it the other day with Orzo and about a 1/2 cup of oil. - 2/2/11