Lemon Spaghetti

"NOTE: The sauce can be prepared up to 8 hours in advance, in which case it will need to be refrigerated. Then bring it to room temperature before using it."
 
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Ready In:
45mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • In a large bowl, whisk together oil, Parmesan cheese, lemon juice, salt and pepper. Set aside. (If you choose to prepare the sauce in advance, see my note above.).
  • Boil enough water in a large pot and add salt.
  • Add the spaghetti and cook for 7 - 8 minutes or until pasta is tender, but still firm to the bite.
  • Drain spaghetti, reserving 1 cup of the cooking liquid.
  • Add spaghetti to the lemon sauce and toss lightly, making sure the spaghetti is coated well with the sauce.
  • Add the basil and lemon zest and toss again.
  • Toss pasta with with enough reserved cooking liquid (1/4 cup at a time) to moisten it.
  • Season with more salt and pepper to taste.

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Reviews

  1. Another marvelous non-tomato pasta recipe. I really loved the lemon a lot and in a smaller portion it was a perfect side for tonights baked fish. I did trim the amount of oil used and it didn't seem to hurt it any. This will be made again :D. Made for Pick A Chef, Spring 2913. Galley Devil, you've been a great adoptee.
     
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