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Lemon Spaghetti

Source of Recipe


From "Everyday Italian" by Giada De Laurentiis






List of Ingredients



• 2/3 cup olive oil
  
• 2/3 cup freshly grated Parmesan cheese
  
• 1/2 cup fresh lemon juice (from about 2 lemons)
  
• 3/4 tsp salt, plus more to taste
  
• 1/2 tsp freshly ground black pepper, plus more to taste
  
• 1 lb. dried spaghetti
  
• 1/3 cup chopped fresh basil
  
• 1 Tbsp grated lemon zest (from about 2 lemons)
  






Instructions



1. In large bowl, whisk oil, Parmesan cheese, lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper to blend. Set lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
   
   
2. Meanwhile, bring large pot of salted water to a boil. Add spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking liquid.
   
   
3. Add spaghetti to lemon sauce, and toss with basil and lemon zest. Toss pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season pasta with more salt and pepper to taste. Transfer to bowls and serve.
   
   Serves 4 as main course.