October 4, 2012

Lemon Pasta

 2/3  cup olive oil
2/3  cup grated Parmesan cheese
1/2  cup fresh lemon juice (from about 2 lemons)
3/4  teaspoon salt, plus more to taste
1/2  teaspoon freshly ground black pepper, plus more to taste
1 pound spaghetti (or other pasta of your choice)
1 tablespoon lemon zest (from about 2 lemons)
Optional addition:
1/3 cup chopped fresh basil
In a large bowl, whisk the oil, Parmesan cheese, lemon juice and 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).
Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil, lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. I also added more parmesan cheese. Transfer to bowls and serve.

Rate It!
Jen: 7
Kile: 6.5
Kiley: 5.5
Madee: 4
Destrie: not good

Recipe from Sisters Cafe

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