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Spaghetti with Lemon and Basil
Because this recipe is so simple, it is important to use high quality extra-virgin olive oil, fresh squeezed lemon juice, and
fresh basil here.
1/2 cup extra-virgin olive oil
1/3 cup juice from 2 lemons
2 teaspoons grated zest from 1 lemon
1 small garlic clove, minced to a paste
2 ounces parmesan cheese, grated (about 1 cup)
ground black pepper
1 pound spaghetti
2 tablespoons unsalted butter, softened
1/4 cup shredded fresh basil leaves
1. Bring 4 quarts of water to a boil in a large pot. Meanwhile, whisk the olive oil, lemon juice, lemon zest, garlic, and
1/2 teaspoon salt together in a small bowl, then stir in the Parmesan cheese until thick and creamy; set aside.
2. Add 1 tablespoon salt and the spgathetti into the boiling water and cook, stirring often, until the pasta is al dente.
Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return to the pot.
Stir in the olive oil mixture, butter, and basil and toss to coat. Season with salt and pepper to taste and serve, adding
the reserved pasta cooking water as needed to loosen the suace.