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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (204g) Recipe makes 4 servings |
||
| Calories 823 | ||
| Calories from Fat 382 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.5g | 65% | |
| Saturated Fat 8.2g | 40% | |
| Monounsaturated Fat 27.9g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 14mg | 4% | |
| Sodium 843mg | 35% | |
| Potassium 266mg | 7% | |
| Total Carbohydrate 89.0g | 29% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 3.0g | ||
| Protein 21.5g | 43% | |
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Lemon Spaghetti
By: Stacky5
Jun 8, 2005
This recipe came from Giada de Laurentis on the Food Network. I saw her make this and I was amazed at how simple it was! It's like being a gourmet cook yet fooling everyone--!!! Tastes so light and fresh, but yet so satisfying for those pasta cravings we sometimes get! Very Italian...Yum!
SERVES 4 -6
Ingredients
- 1 lb spaghetti
- 2/3 cup olive oil
- 2/3 cup parmesan cheese, grated (fresh is best)
- 1/2 cup fresh lemon juice (about 3 lemons, and try not to use the store-bought juice)
- 1 teaspoon salt
- 1/2 teaspoon pepper, freshly ground if possible
- 1 tablespoon lemon zest
- 1/3 cup fresh basil (chopped)
Directions
1
Cook the pasta in a large pot of boiling, salted water according to package directions (until al-dente') Stirring occasionally, about 8 minutes.2
Meanwhile, whisk the olive oil, Parmesan cheese and lemon juice in a large bowl.3
Drain the pasta, reserving 1 cup of the cooking liquid.4
Toss the pasta with the lemon sauce, and add the reserved cooking liquid and toss again. (Adding 1/4 cup at a time as needed to moisten.).5
Season with the salt & pepper. Garnish with lemon zest and chopped basil.
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Spaghetti with Pinot Grigio and Seafood
Browse similar recipes by category
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Cookgirl
On Oct 29, 2008
Another delicious yet easy recipe to prepare. I added one small clove of finely minced fresh garlic. I would suggest not adding any more than one clove of garlic because the star of the show in this recipe is definitely the lemon juice. Reduced salt to 1/4 teaspoon. Fresh basil from the garden was added and served the pasta (I used whole wheat pasta) with a fresh green salad with lots of colorful veggies, and Italian bread. Rest in Peace, Stacky.
From: MeganMuffins
On Aug 22, 2008
We love pasta and this recipe was so delicious! I added 2 tsp. garlic from the jar. I mixed it in with the olive oil before adding to the spaghetti. We will have this again and again it was so good! Thank you for sharing!
From: Jen T
On Jan 15, 2006
A lovely slightly tangy sauce makes this special. A real winner in our house. I had this with your Lemon Garlic Chicken Breasts (Lemon Garlic Chicken Breasts). A meal well worth having 
I can also see this being used as a base for perhaps adding some canned tuna for a quick tasty lunch dish......or the sauce being used as a dressing (the oil, parmesan cheese,lemon juice, zest, salt & pepper and basil) for a simple tossed lettuce salad. Maybe you could post it as such!! Thanks for posting such a versatile recipe
From: Junebug
On Jul 11, 2005
This recipe is so quick and easy to put together. I followed the directions except I used dried basil. As you can see from my photo I reheated the leftovers for lunch the next day and topped it with a fresh chopped tomato. Yummy! Thanks for sharing your recipe Stacky5LRC
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