This dish was recommended to us by our Facebook follower, Ezio. We have to admit that we had never eaten lemon spaghetti before but thanks to Ezio we enjoyed it twice in the same week!
This tangy dish features simple ingredients and it's really easy to prepare. We included a tip below to add grilled chicken to this dish in case you want a little protein. Either way, this dish is tops!
~ ~ ~ LEMON SPAGHETTI ~ ~ ~
Splash | Olive Oil (Use The Good Stuff)
Pinch or 2 | Salt
1 Pound | Spaghetti
2/3 Cup | Olive Oil
1 Cup | Parmigiano Reggiano, Grated
1/2 Cup | Fresh Lemon Juice
To Taste | Salt and Freshly Ground Black Pepper
2 Tablespoons | Fresh Lemon Zest
1/3 Cup | Fresh Basil, Torn By Hand
What To Do:
2. While the spaghetti is cooking al dente, let's prepare the lemon sauce. In a medium-sized bowl, whisk olive oil, cheese and lemon juice until well blended. Set aside.
3. When done, remove the pasta from heat, reserving 1 cup of the pasta water. Drain the pasta into a colander. Return the pasta to the pot.
4. Top the pasta with the lemon sauce, add the reserved pasta water and mix well. Season to taste with salt and pepper, stirring a little bit more.
5. Serve onto plates or into bowls and garnish with lemon zest and basil and a slice of lemon or two.
Yields: 4-6 Servings
Foodie Tips ~
♥ To Add Chicken: Warm a medium-sized skillet and coat with olive oil. Add 2-4 boneless, Italian or seasoned bread crumb-coated chicken breasts, cooking on each side until done. Set breasts aside on paper towels to drain. Cut into 1/2 inch strips lengthwise and place on top of the pasta.
♥ To Garnish: Add 1-2 slices of fresh lemon on top of the pasta.
♥ Love Lemon? So do we! Try these Chicken Piccata and Limoncello recipes.
Mangia! : Mangia!
More of our favorite recipes here.
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