Lemon Spaghetti is full of tangy, lemony flavor and is SO easy to make! It’s flavorfully sprinkled with sliced fresh basil and parmesan cheese.
Fresh and Easy Lemon Spaghetti
From start to finish it took me less than 15 minutes to make. I threw the pot of water on the stove and made the sauce as it was coming to a boil. So really, in the time it takes to boil spaghetti you can be done. This is such a great summer dish because it is so light and there is no need to turn on the hot oven. We served this with marinated, grilled chicken and lightly steamed veggies — it was a perfectly, well-balanced meal. I love meals like this because you get tons of flavor and are completely satisfied, but you don’t feel guilty afterwards. There are no heavy creams or sauces, just bright, fresh flavor.
Fresh Is Best
You definitely want to use FRESH basil for this one. Dried basil just won’t cut it. You will lose some of the freshness, so try to avoid cutting that corner. If you are feeling EXTRA healthy and want to use whole-wheat pasta, please, be my guest. Just know that it won’t quite taste the same. Our favorite pasta to use is the Ronzoni Smart Taste pasta. It’s a happy medium between regular pasta and whole-wheat pasta. You get the fiber of whole-wheat but the smooth, delicious texture/taste of regular. You can’t lose!
What Goes Well With Pasta?
If you’re looking to round out the meal, there are plenty of things that work well with pasta. A tossed green salad is always good, or you can go a step further and enjoy this delicious, summery Nuts About Berries Salad. There’s something about pasta with a side of bread. Try this yummy Cheesy Italian Bread or our version of the Pizza Factory Breadsticks. Either way, you’ll be in carb-loving heaven.
*Recipe adapted from Food Network: Giada De Lauretiis
How to Make Lemon Spaghetti
- Cook spaghetti according to package directions. Reserve 1 cup of the pasta water and drain the rest from the spaghetti.
- While pasta is cooking, zest 2 lemons to get about 1 tablespoon of zest.
- Squeeze or juice the same two lemons to get 1/2 cup fresh lemon juice.
- In a large bowl, whisk together olive oil, parmesan cheese, lemon juice and salt and pepper. Set aside.
- Toss spaghetti with the lemon sauce until it is coated evenly with sauce.
- Gently mix in the basil and lemon zest. Add the reserved pasta water a little at a time until the spaghetti is well moistened.
- Season with a little more salt and pepper to taste. Serve hot.