Lemon Spaghetti

By á-25342

courtesy Giada De Laurentis

Ingredients

• 1 pound spaghetti
• (I used 3/4 lb.)
• 2/3 cup olive oil
• 2/3 grated Parmesan
• 1/2 cup fresh lemon juice
• (about 3 lemons)
• Salt and freshly grated
• pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh
• basil

Preparation

Step 1

Cook the pasta in a large pot of boiling salted water until tender but still firm, stirring occasionally, about 8 minutes.

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.