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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Easy, delicous, cheesy-lemony spaghetti dish. From a book by Nancy Radke, that I acquired in my very brief career in a cheese shop. Ingredients:
2 tablespoons kosher salt |
1 lb thin spaghetti |
10 tablespoons unsalted butter |
1 tablespoon lemon, zest of |
2 tablespoons lemon juice |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1/3 cup packed fresh basil leaf, chopped |
3/4 cup freshly grated parmigiano-reggiano cheese |
fresh basil (to garnish) |
Directions:
1. Add 2 tablespoons salt to 5 quarts of rapidly boiling water.
2. Stir in spaghetti and cook until al dente.
3. Drain.
4. Meanwhile, melt butter in a large saute pan.
5. Add zest, juice, salt and pepper.
6. Heat gently, 1 minute.
7. Toss with spaghetti.
8. Add basil and Parmigiano-Reggiano and toss until spaghetti is evenly coated.
9. Serve in warm large bowls and garnish with extra basil leaves.
10. Pass more cheese.
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