Spaghetti with Lemon Recipe
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Spaghetti with Lemon Recipe

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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 Parmigiano-Reggiano

Lemon infused olive oil to finish (optional)

6 sprigs fresh basil for garnish

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.


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, lemon 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

 

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