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Natalie Robinson

Giada's Lemon Spaghetti

Giada's lemon spaghetti is the ultimate in easy summer eating ~ it's hot pasta tossed with lemon juice, olive oil, Parmesan cheese, a little starchy water, and lots of fresh basil to seal the deal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 lb spaghetti
  • 2/3 cup extra virgin olive oil
  • 2/3 cup freshly grated Parmesan cheese plus more for garnish
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 cup packed sliced basil leaves
  • salt and fresh cracked black pepper to taste
  • lemon zest for garnish

Method
 

  1. Cook the spaghetti in lots of well salted water.
  2. Meanwhile whisk together the olive oil, lemon juice, and Parmesan cheese in a large bowl.
  3. When the pasta is cooked, transfer it with tongs to the bowl (it's ok if some of the pasta water comes with it.) Immediately toss vigorously to get all the pasta coated in the lemony olive oil mixture. Add a little more pasta water if needed. Add salt to taste, if necessary, and black pepper. Note: as you toss the spaghetti it will absorb some of the sauce.
  4. Add the fresh basil and give everything a last toss, and serve immediately with an extra sprinkle of cheese, lemon zest, and more fresh cracked black pepper.

Notes

For an even quicker meal you can whisk the sauce together and stash in the fridge for a day or two. Do not slice the basil until ready to serve.
Nutrition
Calories: 541 kcal · Carbohydrates: 58 g · Protein: 14 g · Fat: 28 g · Saturated Fat: 5 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 18 g · Cholesterol: 8 mg · Sodium: 183 mg · Potassium: 206 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 193 IU · Vitamin C: 8 mg · Calcium: 152 mg · Iron: 1 mg