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Recipe to Print-Lemon Spaghetti - Copy - Copy

$scale_by Recipe Name: Lemon Spaghetti - Copy - Copy Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Pasta Kosher: Dairy Ethnicity: Italian Kosher for Passover: No Preparation Time: 15.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 20.00 Minutes Heart Healthy: Yes Oven Temp: 0 Approx. Cost/Serving: $1.28 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: This will serve 4 as a main course if you prefer.

Ingredients: 0.67 Cup oil, olive 1 Pound pasta, spaghettini 0.33 Cup basil, fresh chopped Directions: In a large bowl, whisk the oil, Parmesan cheese, lemon juice, salt, and pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00