This is one of my favorite all-season meals, but especially in the spring and summer, when I want pasta but I want a light pasta. This features spaghetti lightly dressed with lemon juice, parmesan cheese, salt, pepper, and lemon zest. It’s fast and perfect for dinner parties, as well. Who doesn’t like these ingredients?
Now, naturally, in Ohio, we don’t grow lemons. But I usually have lemons in my kitchen year-round, because I use them so often.
This recipe is taken from Giada de Laurentiis’ Everyday Italian
2/3 c. olive oil
2/3 c. grated parm cheese
3/4 tsp. salt
pepper–a few grinds
Lemon juice from two lemons
1 lb. spaghetti or other thin pasta
Lemon zest from 2 lemons
1) Prep the lemons by zesting them over a medium mixing bowl. Reserve the zest.
2) In another, large mixing bowl, whisk together the olive oil, cheese, lemon juice, salt and pepper. (This can be made ahead and refrigerated for up to 8 hours). Set aside.
3) Add spaghetti to a large pot of boiling, salted water. When al dente, reserve 1 cup of the pasta water and then drain pasta. Add pasta to the sauce and combine. Add zest and additional cheese and pepper, if desired.