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.
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.
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!
ReplyDeleteFrom Joshua: This is super duper Good.!!!!!!!!!! It is lemony.
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