Friday, March 28, 2008

Lemons make spaghetti!

The other night when Alex was finally feeling better, oh it must have been Wednesday, I was thinking of what to make that still wouldn't hurt his stomach. Well my mother has ingrained in me that when you have sever stomach flu you stick to the BRAT diet...bread, rice, applesauce, toast. Given all the carbohydrates that are included in that cure, I decided what better to have for dinner than some kind of pasta, well not just any kind the BEST kind...Lemon Spaghetti!

Giada has come up with a great, simple, easy and delicious recipe for Lemon Spaghetti and usually in our house it only serves as a side dish to stuffed chicken or scallopini, but this night we had it as the main course, a filled plate of lemony delight!

Be sure to use freshly grated parmesan cheese as it adds to the flavor!

Lemon Spaghetti

1 pound spaghetti
2/3 cup olive oil (I either omit or use 1 T, it doesn't need all of this)
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.

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