Total Time
45mins
Prep 30 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. 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.).
  2. Boil enough water in a large pot and add salt.
  3. Add the spaghetti and cook for 7 - 8 minutes or until pasta is tender, but still firm to the bite.
  4. Drain spaghetti, reserving 1 cup of the cooking liquid.
  5. Add spaghetti to the lemon sauce and toss lightly, making sure the spaghetti is coated well with the sauce.
  6. Add the basil and lemon zest and toss again.
  7. Toss pasta with with enough reserved cooking liquid (1/4 cup at a time) to moisten it.
  8. Season with more salt and pepper to taste.

Reviews

(1)
Most Helpful

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.

Annacia April 06, 2013

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a