Lemon Spaghetti
Part of my own personal ‘Iron Chef: Battle Lemons’ series, I adapted from Giada DeLaurentiis, this can be a main dish but I prefer to use it as a side. The lemons give this pasta a nice fresh flavor. You can use any pasta: spaghetti, cappelini, penne – all grab the sauce for a nice full flavor!
Lemon Spaghetti
Ingredients:
1 (16 oz) package spaghetti
1/2 cup olive oil
1/2 cup parmesan cheese
1/4 cup fresh lemon juice
pinch of salt
fresh ground pepper
zest of one lemon
1/2 cup pasta water
Instructions:
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 1/2 cup of liquid before you drain it.
Toss the pasta in with the lemon mixture, then add the zest. 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 warm.
Yum!
LOVE IT SO SO MUCH!
I make this AT LEAST once a week now.
I also slice up whole tomatoes (in circles) and sauté them with mushrooms, olive oil and some Italian seasoning. SO GOOD.
Can I make this ahead of time?
Let me clarify, I want to make this for a party but it’s not until later in the day. I have to refrigerate it because I’ll be out and about before the party. Is this okay to chill and reheat?