Monday, April 26, 2010

Lemon Spaghetti

I needed a side dish to go with the Garlicky Baked shrimp I made and I came across this. It was quick and I had all the ingredients on hand. Well, almost. I used parsley instead of basil. And I didn't use the full 1/2 cup of lemon juice either. I ended up using 2 lemons which gave me about 1/3 cup of juice. It was the perfect amount. Anymore and I think it would have been too sour.

1 pound spaghetti - I used Ronzoni whole wheat spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice, about three lemons (I used two)
salt and pepper
1 tbsp. lemon zest
1/3 cup chopped fresh basil leaves (I used parsley)

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. 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/parsley (I added these to the sauce and blended them all together beforehand).

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