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I love this recipe and after you try it, I’m thinking you will feel the same way! It’s a great recipe for those hot summer nights because it can easily be served at room temperature and it has that great fresh lemon taste.

This dish can be a meal in itself, or as an accompaniment to fish or poultry. We carved out a large homegrown zucchini squash and served our pasta inside of it. How fun!

Ingredients:
1 pound of spaghetti
⅔ cup of olive oil
⅔ cup of grated Parmesan cheese
½ cup of fresh lemon juice (about 3 lemons)
⅓ cup of chopped fresh basil leaves
Salt and freshly ground black pepper
1 tablespoon of lemon zest

Directions:
Cook the pasta in a large pot of boiling salted water. The pasta should be cooked al dente (cooked through, but still firm to the bite). Stir occasionally for about eight minutes, depending on the pasta.
Meanwhile, whisk the oil, Parmesan cheese. 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 ¼ cup at a time as needed to moisten.

Season with salt and pepper. Garnish with lemon zest and chopped basil.

Makes 4 servings as a main dish. Makes 6-8 servings as a side dish.

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