Spaghetti with Lemon
"Easy, delicous, cheesy-lemony spaghetti dish. From a book by Nancy Radke, that I acquired in my very brief career in a cheese shop."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons kosher salt
- 1 lb thin spaghetti
- 10 tablespoons unsalted butter
- 1 tablespoon lemon, zest of
- 2 tablespoons lemon juice
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄3 cup packed fresh basil leaf, chopped
- 3⁄4 cup freshly grated parmigiano-reggiano cheese
- fresh basil (to garnish)
directions
- Add 2 tablespoons salt to 5 quarts of rapidly boiling water.
- Stir in spaghetti and cook until al dente.
- Drain.
- Meanwhile, melt butter in a large saute pan.
- Add zest, juice, salt and pepper.
- Heat gently, 1 minute.
- Toss with spaghetti.
- Add basil and Parmigiano-Reggiano and toss until spaghetti is evenly coated.
- Serve in warm large bowls and garnish with extra basil leaves.
- Pass more cheese.
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RECIPE SUBMITTED BY
Mamie37
Webster, NY
I live in Western New York, on Lake Ontario. Great cultural, food, and touring area. For fun, we go "wandering" to the Finger Lakes area for lunch and "junk hunts".
I retired after 15 years as a travel agent, but I'm very busy with family and friends.
Favorite cookbook: 'American Century' by Jean Anderson. Great reference book! I love to read cookbooks, and can't pass up a chance to get "just one more".
I now work part time for the Canadian American Transportation System, also known as the "Fast Ferry", or "The Breeze" that goes between Rochester NY and Toronto. It's a gorgeous ship, and a cool job!
