Olive Oil Lemon Pasta

fullsizeoutput_1498-1024x768.jpeg

Enlightening Entrees!

  • 1 pound spaghetti

  • 2/3 cup olive oil

  • 2/3 cup grated Parmesan

  • 1/2 cup fresh lemon juice (about 3 lemons)

  • Salt and freshly ground black pepper

  • 1 tablespoon lemon zest

  • 1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.


Enlightening EntreesDanny Corsunolive oil, lemon, pasta, spaghetti, parmigiano-reggiano, parmesan, lemon juice, black pepper, lemon zest, zest, fresh basil, basil, entree