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“For empty-fridge days, here is a recipe that is elegant, and simple.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine lemon rind and juice, parmesan and oil. Set aside.
  2. In a large pot of boiling salted water, cook pasta, according to package directions. Drain, reserving 1/2 cup of the cooking water.
  3. Add hot pasta to the lemon sauce.
  4. Season with salt and pepper to taste.
  5. Toss, adding reserved cooking water as necessary, until pasta is well coated with sauce.
  6. Ganish with basil.
  7. Makes 8 servings as an appetizer or 4 as a main course.
  8. VARIATION: Lemon Asparagus Pasta: In the water to be used for cooking pasta, cook 1 lb trimmed asparagus until tender.
  9. Remove with a slotted spoon and rinse under cold water; chop. To reheat, add to pasta for the last few minutes of cooking.

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