Ingredients Jump to Instructions ↓

  1. cup olive oil

  2. cup freshly grated parmesan cheese

  3. 1/2 cup fresh lemon juice (2 lemons)

  4. 3/4 taspoon salt to taste

  5. 1/2 teaspoon freshly ground black pepper

  6. 1 lb spaghetti

  7. 1/3 cup chopped fresh basil

  8. 1 tablespoon grated lemon zest

Instructions Jump to Ingredients ↑

  1. In a large bowl, whisk the oil, parmesan cheese lemon juice, salt and pepper to blend. Set the lemon sauce aside (can be made up to 8 hours ahead. cover and refrigerate. Bring to room temperature before using)

  2. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally until tender 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 of the reserved cooking liquid to moisten. Transfer to bowls and serve


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