Spaghetti al Limone (Lemon Spaghetti)
Adapted from O, The Oprah Magazine Cookbook [1] by the Editors of O Magazine
Notes
Long noodles like bucatini, fettuccine, or angel hair can be substituted for the spaghetti.
Ingredients
- 1 pound spaghetti
1 1/2 cups parmesan cheese, freshly grated
3/4 cup lemon juice (3 to 4 lemons), freshly squeezed
2/3 cup extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
2 teaspoons lemon zest, finely grated
2 cups basil leaves, firmly packed and chiffonade [2]
Directions
- In a large pot, cook spaghetti in salted, boiling water until al dente. Place a colander over a large heat-safe mixing bowl, then drain spaghetti into it (hot water will warm bowl). Pour water from bowl, wipe bowl dry, then empty spaghetti into it.
- Meanwhile, combine cheese and lemon juice in a small mixing bowl. Gradually beat in olive oil until mixture becomes thick and creamy and cheese "melts" into oil. Season with salt and pepper. Stir in lemon zest.
- Pour sauce over cooked spaghetti in serving bowl, and toss thoroughly. Add basil, toss again, and serve.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- North American
- Yield
- 6 servings