 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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:
1 lb spaghetti, dried |
2/3 cup olive oil |
2/3 cup parmesan cheese, fresh, grated |
1/2 cup lemon juice, fresh |
3/4 teaspoon salt |
1/2 teaspoon black pepper, freshly ground |
1/3 cup basil, fresh, chopped |
1 tablespoon lemon zest, grated |
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.
|
|