Lemon Pasta

Posted by Lynda Przybylski on August 10, 2011 0 Comments



  • 1 pound of pasta (linguine or spaghetti)

  • 2/3 cup fresh extra virgin olive oil

  • 2/3 cup grated Parmesan cheese

  • 1/2 cup fresh lemon juice (about 3 lemons)

  • Good pinch of Sea Salt and some freshly ground black pepper

  • 1 tablespoon lemon zest

  • 1/3 cup chopped fresh basil leaves


Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the starched cooking liquid. Toss the pasta with the whisked lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil. 

Buon Appetito!!!

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