Lemon Spaghetti

This is a wonderfully light and bright dish to make as a side or an entreé.  Most of the time Lovey and I make this as an entreé and serve with a grilled chicken breast or poached fish.

It is so simple and easy to throw together and although it only takes minutes to prepare you can still make the sauce ahead of time, set in the refrigerator for up to 8 hours so all you have to do at dinner time is boil your water for the pasta.



Ingredients are few.  You have spaghetti (naturally), grated fresh Parmesan Reggiano, olive oil, lemon juice, salt and pepper. 



Simply throw the olive oil, lemon juice, Parmesan, and salt and pepper into a large enough mixing bowl to easily toss a pound of cooked spaghetti.  Set that aside.

When I think of it I'll toss one of the juiced lemon halves and a basil stem into the salted water.  


 

Drain and pour into mixing bowl that has the sauce.  Sprinkle with the lemon zest.  At this point you may also add chopped basil if you choose to use.  Toss to coat the spaghetti and season to taste, if needed. Add some of the reserved cooking liquid from the spaghetti at this point.

 

If this is going to be the main dish you can serve as is...



or top the spaghetti with the sliced grilled chicken breast...



or poached cod.


Lemon Spaghetti
Adapted from Everyday Italian by Giada de Laurentiis
Serves 4 as a main dish or 6 as a side dish

Ingredients:
2/3 cup freshly grated Parmesan
2/3 cup extra virgin olive oil
1/2 cup freshly squeezed lemon juice (about 2 lemons)
3/4 tsp. kosher salt, plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil (optional)
1 Tbsp. grated lemon zest (from about 2 lemons)

Mise en Place:

• grate Parmesan
• grate zest from lemons
• squeeze juice from lemons
• chop or chiffonade the basil if using

Method:
In a large mixing bowl mix together the Parmesan, olive oil, lemon juice and salt and pepper.  Whisk together and set aside.  NOTE:  If you make this sauce ahead of time mix in a smaller bowl, cover with plastic wrap then store in refrigerator for up to 8 hours.  Bring the sauce to room temperature before using.

Bring a large pot of salted water to a rolling 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 bowl lemon sauce, toss with the lemon zest (and basil if you are using). Toss the pasta with enough of the reserved cooking liquid, 1/4 cup at a time, to moisten.

Season with additional salt and pepper if desired. Transfer to bowls and serve.

Serving Options: Top with sliced, grilled chicken breast or poached or sauteéd fish such as salmon or cod.