Spaghetti al Limone

Adapted from Moira Hodgson as seen in The Oprah Magazine Cookbook

This is a very simple dish. The flavors are wonderful and pleasing to children and adults alike. Because it has a lot of oil and cheese (and to be frank, relatively low nutritive value), I like to use it as a side dish rather than as the main attraction. Fill up your plate with salad and veggies, then have just a small portion of this yummy pasta to round out the meal.

1 pound thin spaghetti
1-1/2 cups freshly grated Parmesan cheese
3/4 cup fresh lemon juice (from 4 to 5 lemons)
1/2 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 teaspoons fresh lemon zest
1/2 cup basil leaves, thinly sliced

In a large pot, bring generously salted water to a boil. Drizzle a little olive oil into the water to prevent the pasta from sticking. Cook pasta according to package directions, or until al dente. Drain and set aside.
Combine grated cheese and lemon juice in a mixing bowl. Gradually add olive oil and continue stirring until the mixture is thick and creamy. Add the salt, pepper and lemon zest.
Place pasta in a large bowl, then pour lemon mixture over it and toss to combine. Add basil, then serve.
Quick Tips
1. Looking to up the vitamin content in this dish? Add a few handfuls of fresh spinach leaves and toss.
2. I like to fill my plate with steamed vegetables to eat alongside this dish, but you might also try adding the vegetables right into the dish. Steam them first, then toss them after you’ve added the lemon mixture. Ideas for vegetables include broccoli, cauliflower, mushrooms, peas or chopped carrots.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8 – 10 as a side dish

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