"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lemon Pasta Recipe

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

Dorian Arrich
Added: Thursday, November 20, 2008


1 pound spaghetti
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

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

While pasta is cooking in a separate large bowl whisk the oil, parmesan, and lemon juice.

Drain the pasta, SAVE 1 cup of the cooking liquid. Add cooking liquid to the lemon mixture.

Toss the pasta with a the lemon sauce 1/4 cup at a time as needed to moisten. (definitely need to do this or it will be too dry)

Season with salt and pepper. Garnish with lemon zest and chopped basil.




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