The Pioneer Woman Tasty Kitchen
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Lemon Spaghetti

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Level: Easy

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Description

My picture doesn’t show this dish justice but it is very, very good!!! Slightly tart so be forewarned, but easy and quick to make. Perfect for a hot summer night.

Ingredients

  • 1 box Spaghetti
  • ⅔ cups Extra Virgin Olive Oil
  • ⅔ cups Parmegiano-Reggiano, Grated
  • ½ cups Fresh Lemon Juice
  • 1 cup Reserved Pasta Water
  • 1 Tablespoon Lemon Zest
  • ⅓ cups Fresh Basil, Chopped

Preparation

-Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Do not drain yet.

-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.

-Add salt and pepper to taste.
-Add lemon zest and basil and toss.

3 Comments

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corizzo on 12.11.2010

I’ve added asparagus cuts to it. YUM. Tonight, I’m adding a pound of (cooked) ground chicken. It’s the recipe I was always searching for. Thanks!

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maryloves2cook on 9.4.2009

This is one of our favorite recipes! My recipe is exactly the same, but I never added the pasta liquid. I like it without, but I may try it that way next time! Thanks for posting recipe!

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chipmunkgal on 7.20.2009

I would invite a few cherry tomatoes (or sun dried tomatoes to the party).

Lemon and tomato…a match truly made in heaven.

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