Monday, January 10, 2011

Lemon Spaghetti

I had read many a good review on the food network about this recipe so I thought I'd give it a shot. It was much better than I had anticipated. I only had one lemon to juice, and it was still very flavorful and delicious.

Lemon Spaghetti 
Makes 6 servings

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

1. Bring a large pot of salted water to a boil and cook pasta until it is tender but still firm to the bite, stirring occasionally, about 8 minutes. Whisk the lemon juice, oil and Parmesan in a bowl to blend.

2. Drain the pasta and reserve approximately 1 c. of the pasta water. Toss the pasta with the lemon sauce, and pasta water, adding 1/4 c. at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Recipe from the


  1. Glad it exceeded your expectations!!

  2. Ohhh... that sounds yummy... and easy to veganize!!! =)

    How are you feeling? Is Violet excited about Christmas, or still a bit young to know what's happening?

    Hugs and merry Christmas wishes!