This lemon spaghetti is full of fresh, lemony flavor and is SO easy to make! 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.
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 is 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!
- 1/2 c. olive oil
- 1/2 c. grated Parmesan cheese
- 1/2 c. fresh lemon juice about 2 lemons
- 3/4 tsp. salt more to taste if needed
- ground black pepper to taste
- 1 pkg. 1 Lb. spaghetti
- 1/4 c. chopped fresh basil
- 1 Tbsp. lemon zest from about 2 lemons
- In a large bowl, whisk together olive oil, parmesan cheese, lemon juice and salt and pepper. Set aside.
- Cook spaghetti according to package directions. Reserve 1 c. of the pasta water and drain the rest from the spaghetti.
- Toss spaghetti with the lemon sauce and toss with the basil and lemon zest. Add the reserved pasta water a little at a time until it is well moistened.
- Season with a little more salt and pepper to taste. Serve hot.
Recipe adapted from Food Network: Giada De Lauretiis