Meatless Mondays: Lemon Spaghetti
Meatless Mondays are back with a vegetarian pasta recipe. (And, I ACTUALLY did make this on a Monday!)
This simple dish — requiring only a few ingredients — is packed with lemony flavor. Because I had some fresh asparagus and Italian parsley in the fridge, I added both to the recipe. I cooked the asparagus in the pasta pot for the last 3 to 4 minutes that spaghetti cooked. And, I topped the pasta with the lemon zest and a combo of fresh basil and parsley.
- The ingredients
This fresh tasting dish was perfect for a summer night!
- Lemony goodness!
Giada De Laurentiis
- 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. 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 chopped basil.