1 lb spaghetti (I use angel hair)
2/3 c. olive oil
2/3 c. grated parmesan cheese
1/2 c. fresh lemon juice (About 3 lemons... I use a little less when serving to guests with a milder pallet.)
1 T. lemon zest (optional)
1/3 c. chopped fresh basil (dried works too)
Salt and Pepper
Cook pasta according to directions. Meanwhile, whisk together oil, parmesan, and lemon juice in a bowl. Drain pasta, reserve 1 c. of cooking liquid. Toss pasta with lemon sauce, and add reserve liquid 1/4 c. at a time as needed. Season with salt and pepper. Garnish with lemon zest and basil.
I like to serve with shredded chicken or shrimp. You can also add steamed green beans, broccoli or asparagus to make it a full meal.
- Jana Neal
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