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"Those who forget the pasta are condemned to reheat it."--Unknown

Lemon Spaghetti Recipe

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This recipe for Lemon Spaghetti is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt
1 pound spaghetti or linguini
3 tablespoons extra-virgin olive oil (I used lemon olive oil if available)
4 - 8 cloves of garlic, minced
1/2 - 1 teaspoon crushed red pepper flakes (I use 3/4 tsp)
1 lemon, zested and juiced
1/2 to 3/4 cup heavy whipping cream
1 cup grated Parmigianino Reggiano or 6 oz package of grated Parmesan cheese
Handful flat-leaf parsley, finely chopped (optional)
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
Directions:
Directions:
Bring a large pot of water to a boil. Salt the water and drop the noodles into the pot.

Heat a saucepan over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.

When pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic/oil/pepper flakes mixture. Raise heat a bit to bring sauce to a bubble. Add lemon zest, grated cheese, and cream to sauce. Season the sauce with salt, to taste.

When pasta is done, put in a large bowl and pour the sauce over the pasta and add the basil. Toss the pasta with sauce a minute or two, allowing it time to soak in the sauce.
Personal Notes:
Personal Notes:
This is now a new "family favorite."

This is from Rachel Ray Cookbook.

You can just use a 6-oz package of grated parmesan cheese in the refrigerated section in place of the Parmigianino Reggiano. That is one of Rachel Ray's favorites, but isn't necessary for great taste.

 

 

 

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