Lemon Spaghetti
  • 1/2 pound spaghetti or angel hair
  • 1/3 cup olive oil
  • 1/3 cup grated Parmesan
  • 1/4 cup fresh lemon juice (about 3 lemons)
  • Salt and freshly ground black pepper
  • 1/2 tablespoon lemon zest
  • 1 tablespoon cup chopped fresh basil leaves
  1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
  2. Drain the pasta, reserving 1/2 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.
The weather has finally started to warm up and the recent sunny days inspired me for something light for dinner. As a result, steamed cod with lemon angel hair pasta & broccoli was perfect for dinner. Here is Giada's recipe for lemon spaghetti: