I love food that can multitask! This is a perfect example. This pasta recipe is quick, easy and fresh. It’s kid-friendly and adult approved. It can go it alone as a main dish, or it’s the perfect side dish for grilled shrimp, fish, chicken…you name it. You can throw in extra veggies to plump it up. The possibilities are endless!
So, here we go…
The sauce for this pasta is so easy to throw together. It’s a raw sauce, so no cooking necessary! Just whisk together some olive oil, freshly grated Parmesan cheese, lots of fresh lemon juice, salt, and pepper.
Once your spaghetti is cooked, add the drained pasta to the bowl with the sauce and toss it along with some freshly chopped basil and grated lemon zest. If the sauce soaks up quickly, add a little of the water from the pasta.
Once it’s tossed together, it’s ready to go! How easy is that? It’s fresh and light and perfect for spring.
Adapted from Giada DeLaurentiis
- 2/3 cup olive oil
- 2/3 cup freshly grated Parmesan cheese
- 1/2 cup fresh lemon juice, from about 2 lemons
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 lb. dried spaghetti
- 1/2 cup chopped fresh basil
- 1 Tbsp. grated lemon zest
- In a large bowl, whisk together the olive oil, Parmesan cheese, lemon juice, salt, and pepper. Set aside.
- Cook the spaghetti, according to the directions on the package, until al-dente (tender, but still firm). Drain, but reserve about 1 cup of the pasta water, in case you need it to thin out your sauce.
- Add the spaghetti to the bowl with the lemon sauce. Add the chopped basil and the lemon zest and toss carefully, until well combined. Add 1/4 cup of the pasta water at a time, to moisten, if necessary. Season the spaghetti with more salt and pepper to taste. Serve with freshly grated Parmesan.
- Serves 4 as a main course, 6 as a side dish.