May 23 # 1 of 2
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
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.
Drain the pasta, reserving 1 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.
May 23 # 2 of 2
This is so good. I make it & toss in some grilled or cooked shrimp. Yum Yum
You can also slice about 6/7 baby portabella mushroom very thin & toss them with the hot pasta and sauce, you don't even have to cook them. That is a very light, refreshing meal. My husband & I love it. I enjoy this site very much. Grammynj