RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3263
| View Recipe |
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| Recipe Name: |
Lemon Spaghetti - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This will serve 4 as a main course if you prefer.
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Ingredients:
0.67 Cup oil, olive
1 Pound pasta, spaghettini
0.33 Cup basil, fresh chopped
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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. |
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| Nutrition per Serving: |
| Calories: |
376 |
Total Carbs: |
56.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
11.1 |
Fat: |
10.7 |
Protein: |
14.34 |
| Fiber: |
2.87 |
Sodium: |
5.42 |
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