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::vegetarian:: Lemon Basil Spaghetti

This week’s vegetarian dish is so simple and so delicious!  It was still a bit cold out when we had it, but this is so easy it really could be the perfect summer lunch.  I modified this from Cooking For Two to feed more people, and because I wanted to use the entire lemon in one shot.

What You Need:
Step One

1 lb of spaghetti
Step Two
1/2 cup olive oil
1 lemon, juiced and zested
3 cloves of garlic, minced beyond recognition
1 cup grated Parmesean
Step Three
2 Tbsp softened butter
~1/4 cup shredded basil

Cook spaghetti to package directions, reserving ~1/4 cup of the cooking water.  While cooking the pasta, whisk all step two ingredients (except Parmesean) in a small bowl.  Add the Parmesean in last.

In a large serving bowl, toss together oil mixture, pasta, and remaining ingredients (using pepper to taste).  Use the reserved cooking water to adjust to your desired consistency.  Since I used a decent size lemon, I did not need to add any cooking water.

Serves: 4      Cost: ~$2/serving

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One comment

  1. mrs ptb says:

    1/2 batch:

    1/2 lb spaghetti or angel hair
    1/4 cup oil
    1 lemon, zested & juiced
    2 cloves of garlic
    1/3-1/2 cup grated Parm
    1 Tbsp butter
    handful basil

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