Spaghetti Limone Parmeggiano |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Again, easy peasy. Not only can this be made while the pasta is cooking, you have plenty of time to make a lovely salad and assemble a cheese plate for after dinner. Parmesan, lemon, and basil are a threesome made in heaven. The cheesy lemon basil flavors are also very kid friendly. Ingredients:
3/4 pound (3/4 box) spaghetti |
coarse salt |
1 lemon |
1 1/2 cups finely grated fresh parmesan cheese |
1/2 teaspoon freshly ground black pepper |
2 1/2 tablespoons extra virgin olive oil |
3–5 tablespoons of pasta water, to thin |
handful fresh basil leaves (from 4 leafy stems) |
Directions:
1. Boil the spaghetti in salted boiling water, according to the package directions.
2. Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer—one less thing to clean). Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste.
3. When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand. Roughly tear in the basil leaves.
4. Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.
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