Lemon Spaghetti

One of the easiest pasta dishes you'll ever make, all you have to do is boil the water for the pasta. This makes a great light meal or a great side dish to any meat or fish dish.



4 main-course servings or 6 side-dish servings
Lemon Spaghetti
⅔ cup olive oilolive oil
⅔ cup grated Parmesan cheeseparmesan cheese
½ cup fresh lemon juice (from about 2 lemons)lemon(s)2
¾ teaspoon salt, plus more to tastesalt¾
½ teaspoon freshly ground black pepper, plus more to tastefreshly ground black pepper½
1 pound spaghettispaghetti, dried1
⅓ cup chopped fresh basilbasil
1 tablespoon lemon zest (from about 2 lemons)lemon(s)2


Lemon Spaghetti
In a large bowl, whisk the oil, Parmesan cheese, lemon juice and ¾ teaspoon of salt and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using).

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


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