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Lemon spaghetti

December 27, 2008

This lemon spaghetti sounds delish!

Lemon Spaghetti

by Giada De Laurentiis

4 main-course servings or 6 side-dish servings; Total cooking time: 8 minutes

INGREDIENTS

2/3 cup olive oil
2/3 cup grated Parmesan cheese
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound spaghetti
1/3 cup chopped fresh basil
1 tablespoon lemon zest (from about 2 lemons)
DIRECTIONS

In a large bowl, whisk the oil, Parmesan cheese, lemon juice and 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using).

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. Transfer to bowls and serve.

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