Friday, June 19, 2009

Lemon Spaghetti

I saw this recipe YEARS ago and haven't forgotten about it since. And since I still have some lemons left from that bag I bought a while back I thought now would be the perfect time. Once again the store was out of I just used parsley. It was light and refreshing. This is a keeper!


1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons) -I used a little less
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.


  1. This is the other recipe I made, we enjoyed this one much more then PW recipe.

  2. Judging by the picture...I think refreshing is the perfect word to describe thinks next spring you need to start growing some basil in the backyard...

  3. Lemon is such a great flavor in the summer - looks delicious!