Saturday, July 18, 2009

Lemon Spaghetti


This meal is much easier for me to make than in-the-box-macaroni and cheese. My family loves it when I prepare this meal for them with fresh basil from our garden and extra lemon juice. I hope you all will try this super easy Italian pasta!

Ingredients:
1/3 cup olive oil
2/3 cup freshly grated Parmesan cheese
1/2 cup fresh lemon juice (You can usually get this from about 2 to 3 lemons)
3/4 teaspoon salt and more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)

Instructions:
In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon of pepper to blend. Set the lemon sauce aside. (You can make the sauce for up to 8 hours ahead. Cover and refridgerate. Bring to room temperature before using.)

Meanwhile, bring a large pot of salted water to boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite (about 8 minutes). Drain, reserving one cup of the cooking liquid. Add the spaghetti to the lemon sauce, then toss with basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Seasonthe pasta with more salt and pepper to taste. Transfer to bowls and serve.

2 comments:

  1. This is one of our favorite dishes. I'm so glad that Alyssa has learned how to make it herself. She has trouble eating spaghetti with braces, so bow-tie pasta would be a good substitute. Alyssa stated that this is faster than boxed macaroni and cheese to prepare. I agree--and it is also infinitely more delicious than boxed macaroni and cheese!

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  2. From Joshua: This is super duper Good.!!!!!!!!!! It is lemony.

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