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lemon spaghetti


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  • 1 lb spaghetti
  • 4 cloves garlic, chopped
  • 1/2 tsp crushed red pepper flakes
  • 2 lemons, zested & juiced (separately)
  • 1 cup heavy cream
  • 1 cup grated parmigiano
  • flat-leaf parsley
  • basil, chopped
  • evoo



Step 1

While boiling spaghetti, saute garlic & red pepper flakes in evoo; after pasta has cooked 5 minutes, add 1 ladle of cooking water, lemon juice & cream to pan; bring to bubble.

Add lemon zest & half of cheese to sauce; season w/salt; add pasta to pan & turn off heat; toss pasta w/sauce; allow to sit & soak up sauce.

Top pasta w/remaining cheese, parsley & basil.


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