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Lemon Spaghetti

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Rating: 4.5   Reviews: 13 See Reviews
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  Makes 4 main-course servings or 6 side-dish servings
One of the easiest pasta dishes you’ll ever make, this lemony pasta is great as a light meal or as a side dish, especially for grilled fish. (Recipe from "Everyday Italian" by Giada De Laurentiis.)
2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)
Lemon Spaghetti Recipe at
In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend. Set the lemon juice mixture aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, 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.

Recipe reprinted by permission of All rights reserved.
Date Added: 06/16/2014
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Spotlight Recipe Review See all 13 reviews »

Rating: 1
by: Jane, TX Reviewed: 07/23/2014
Lemony pasta
Waaaaay too much lemon. I would could it in half. I had to throw it away. I tried to cut the lemon by adding artichoke hearts and the juice but it only improved it a bit. I don't know if I will try it again.
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