This recipe comes from reader Melissa at SAPsMaMa!
makes 6 servings
- 1 pound spaghetti
- 2/3 cup olive oil
- 2/3 cup grated Parmesan
- 1/2 cup fresh lemon juice (about 3 lemons)
- Salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves
1. Bring a large pot of salted water to a boil and cook pasta until it is tender but still firm to the
bite, stirring occasionally, about 8 minutes. Whisk the lemon juice, oil and Parmesan in a bowl to blend.
2. Drain the pasta and reserve approximately 1 c. of the pasta water. Toss the pasta with the
lemon sauce, and pasta water, adding 1/4 c. at a time as needed to moisten. Season with salt and
pepper. Garnish with lemon zest and chopped basil.
Tip: To make this dish more substantial, add in sliced pieces of grilled chicken.
This dish was delicious! I added some shredded chicken to it after the pic, (good thing too, ’cause it wasn’t pretty chicken by any means,) but next time I would love to grill some chicken and slice it, set alongside.
I loved the lemon flavor, but beware if you aren’t a lemon-lover: I didn’t even do the full 1/2 cup of lemon juice and it was super lemony. So just go easy until you find a good balance for your taste buds.
Melissa makes some alterations also, that you may be interested in! She says:
“I do make alterations to the recipe though, I use organic noodles, the same kind that you usually see with Alfredo sauces but I”m not sure what they’re called! I only use 2 lemons juice, no lemon zest (it gets too lemony!), I put a pound of chicken in it, add some garlic salt (about 2 ts) and 1 ts pepper. Also I only use 1/3c of oil not 2 and I use grapeseed oil not olive oil :-)”