Lemon Spaghetti





Even though we are almost in the middle of August, the weather can still be pretty hot and humid here in Virginia. When it is hot out, I just want to eat light meals that don't weight me down too much. If you have been here for a while then you know that I am a huge fan of anything lemon. So naturally, Lemon Spaghetti ranks at the top of my favorite summer time meals. 



The rest of the family is not huge on meatless meals so sometimes I just have to wing it and make this for myself. That is okay by me though, that just means I can have it for a few meals and lunches too. 



Any time I can incorporate my basil into a dish I am happy. I just love the flavor of fresh basil and it just takes this dish over the top. Let's not forget the cheese, freshly grated Parmesan is my favorite. If you have not tried fresh Parmesan and are still using that crazy can of whatever it is, you are really missing out. I usually buy a wedge and it lasts me almost all month. It just depends on how much I use it. 



So tell me, do you have a favorite summer time dish?  I'd love to know. 


Lemon Spaghetti
⅔ Cup olive oil
⅔ Cup grated Parmesan cheese
½ cup fresh lemon juice (from about 2 lemons)
¾ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 pound spaghetti
⅓ Cup chopped fresh basil
1 tablespoon lemon zest (from about 2 lemons)

In a large bowl, whisk the oil, Parmesan cheese, lemon juice and ¾ teaspoon of salt and ½ teaspoon of pepper to blend. Set the lemon sauce aside.


Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste.

Recipe recently shared in a past issue of Chesapeake Style Magazine

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