Lemon Spaghetti

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INGREDIENTS


2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese
½ cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt (plus more to taste)
½ teaspoon freshly ground black pepper (plus more to taste)
1 pound dried spaghett
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)

METHOD

  • In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
  • Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, 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 reserved cooking liquid, ¼ cup at a time, to moisten. 
  • Season the pasta with more salt and pepper to taste. 
  • Transfer to bowls and serve.




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