Lemon Spaghetti

A light, lemony, easy spaghetti dish inspired from Capri, Italy. I use a Meyer lemon pasta from the farmer’s market but plain spaghetti is perfectly fine. Freshly grated parmesan and Meyer lemons just picked off the tree make this especially deelish.

Time

Prep: 5 minutes

Cook: 10 minutes

Ingredients

• 1 pound spaghetti

• 1/2 cup olive oil

• 1/2 cup grated Parmesan

• 1/4 cup fresh lemon juice (2-3 lemons)

• 1 tablespoon lemon zest

• 1/4 cup chopped fresh basil leaves

• Salt and freshly ground black pepper, plus a dash of cayenne pepper for zip

Directions

1. Whisk the oil, parmesan, and lemon juice in a large bowl to blend.

2. Cook the pasta in a large pot of boiling salted water until tender. Drain but reserve 1 cup of the pasta water.

3. Add the pasta to a hot sauté pan, and toss with the lemon sauce, adding the reserved cooking liquid as needed to moisten, for 1-2 minutes. Remove from heat and top with remaining ingredients.

Enjoying Giada’s lemon spaghetti with a view of the Bellagio in Las Vegas. I still like my lemon spaghetti better!