"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Spaghetti Recipe

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This recipe for Lemon Spaghetti, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Casburn
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound of spaghetti (I use Gluten Free Tinkyada brown rice pasta - very good)
2/3 cup olive oil
2/3 cup grated parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Directions:
Directions:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes (Note: Rice pasta can take up to twice as long to cook, follow package directions). Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the 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 fresh basil.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
One of my favorites, I love the combination of the lemon and basil, it tastes so light and fresh.

 

 

 

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