Spaghetti with Lemon Recipe


Spaghetti with Lemon Recipe

Adapted from The Seasons of Parmigiano-Reggiano by Nancy Radke.

As a lover of Parmigiano-Reggiano and lemon, this is one of my favorite recipes. Quick, simple, perfect.

2-3 tablespoons coarse sea salt
1 pound long pasta - like spaghetti
10 tablespoons unsalted butter - the highest quality you can find
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup packed fresh basil leaves - chopped
3/4 cup freshly grated Parmisiano-Reggiano
Lemon infused olive oil to finish (optional)
6 sprigs fresh basil for garnish

lemon spaghetti recipe directions:
1. Add course sea salt to 2 gallons of rapidly boiling water. Stir in pasta and cook until al dente. Drain.

2. Meanwhile, melt butter in a large saute pan. Add zest, juice, salt and pepper. heat gently 1 minute. Toss with pasta.

3. Add basil and Parmigiano-Reggiano and toss until pasta is evenly coated. Serve in warm pasta bowls, finish with drizzle of lemon olive oil, and garnish. Sprinkle with more Parmigiano-Reggiano at the table.

serves 6


Average Rating:
(based on 1 review)
missing ingredient
what juice for #2 directions ??? there is lemon zest twice listed 1 T and 2 T ... just perhaps .... looks delectable though ... especially for summer
by gregg