I love the fresh flavors of springtime and lemon is definitely one of my favorite. A few years ago when I found this recipe for Lemon Spaghetti from Giada DeLaurentiis on Food Network I knew that I had to try it. Ever since then I’ve made it numerous times, and many times a variation of it when I’m working from home and want a quick lunch that isn’t my normal deli-sandwich. Now that we’re in full-on spring mode I knew this was the perfect time to make this dish again. It’s such a refreshing and light take on spaghetti with simple flavors: lemon, olive oil, Parmesan cheese and basil (though occasionally I make with parsley as you can see – it all depends what I have on hand).
Throw some grilled chicken on top and you’ve got a great main course as well. I am not a seafood fan but I would imagine that this would be great with some seafood as well (salmon perhaps – some shrimp…)
- 1 pound spaghetti
- 2/3 cup olive oil
- 2/3 cup grated Parmesan
- 1/2 cup fresh lemon juice (about 3 lemons)
- Salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves (or Parsley if that’s what you have)
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped herbs.
Source: Giada DeLaurentiis, from Food Network