Lemon Basil Spaghetti
  • 2/3 cup olive oil
  • 2/3 cup freshly grated Parmesan cheese
  • 1/2 cup fresh lemon juice (from about 2 lemons)
  • 3/4 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1 lb dried spaghetti
  • 1/3 cup chopped fresh basil
  • 1 tbsp grated lemon zest (from about 2 lemons)

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, ¾ 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. Recipe from Giada De Laurentiis.

  • Share On

Join the Party