Lemon and Parmesan Spaghetti
Fresh lemon juice, Parmesan and olive oil make up the basis for this tart and delicious recipe for Lemon and Parmesan 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 and Parmesan Spaghetti
Fresh lemon juice, Parmesan and olive oil make up the basis for this tart and delicious recipe for Lemon and Parmesan Spaghetti.
Ingredients
- 1 pound spaghetti
- Note: Reserve 1 cup of the liquid from the pasta water
- â…” cup olive oil
- â…” cup grated Parmesan
- ½ cup fresh lemon juice (about 3 lemons)
- Salt and freshly ground black pepper
- 1 tablespoon lemon zest
- â…“ cup chopped fresh basil leaves
Instructions
- 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.
- 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.
Notes
Recipe from the Food Network
Nutrition
Serving: 1servingCalories: 544kcalCarbohydrates: 59gProtein: 13gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 10mgSodium: 200mgPotassium: 212mgFiber: 3gSugar: 3gVitamin A: 98IUVitamin C: 9mgCalcium: 117mgIron: 1mg
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Glad it exceeded your expectations!!
Ohhh… that sounds yummy… and easy to veganize!!! =)
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Lemony and delicious