Spaghetti with Lemon and Basil



  • 10 oz spaguetti
  • 2/3 cup olive oil
  • 1 tsp lemon zest, 1/2 cup lemon fresh juice
  • 5 oz parmesan cheese, grated
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup chopped fresh basil


  • Cook spaghetti in salted water until al dente. Drain and reserve 1/2 cup of the cooking water
  • Mix oil, lemon juice, and reserved water in a bowl. Add cheese, until mix is thick and creamy. Add salt and pepper
  • Add the sauce to the spaghetti and toss until pasta is completely covered with the sauce. Stir in basil and lemon zest. Serve right away.


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