Part of my own personal ‘Iron Chef: Battle Lemons’ series.
This can be a main dish, but I prefer to use it as a side. The lemons give this pasta a nice fresh flavor. This is adapted from Giada’s recipe – Everyday Italian: 125 Simple And Delicious Recipes For Dinner Tonight, but frankly, I can’t stand spaghetti, I don’t know why, but cappellini I am perfectly fine with. So. That’s what I used.

2/3 cup olive oil
2/3 cup parmesan cheese
1/2 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup chopped basil
zest of one lemon

one package of pasta

In a large bowl, whisk together the olive oil, cheese, lemon juice, salt and pepper. Set aside.

Boil the pasta according to package directions. Reserve 1 cup of liquid before you drain it.

Toss the pasta in with the lemon mixture, then add the zest and the basil. Add the reserved pasta water a little at a time, you may not need all of it, you just don’t want the pasta to be dry.

Serve immediately. I like this as a side dish to chicken or fish, but it is great on it’s own.

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