Lemon Spaghetti

As I type this the water for the pasta is on the stove trying to get hot enough to boil. Making the sauce for this dish is super quick. I've been making this recipe since my husband first bought me Giada's first cookbook Everyday Italian. I'm beyond in love with this light and quick pasta dish and I've shared it with a few of my friends. There's no meat which makes it perfect for Meatless Mondays but I wouldn't be afraid to try chicken, shrimp or even a sweet Italian sausage as an addition to make it a more rounded meal. I'll be serving this with a salad tonight.

I only use half a cup of olive oil and half a cup of Parmesan cheese. I found that if I used the whole 2/3 cup of oil then I would have very oily pasta at the bottom of my serving bowl. Don't be afraid to use linguini or fettuccine in place of spaghetti. Fresh basil is best, but dried will work if you don't have fresh. If you use dried remember to use half the amount the recipe calls for! Tonight I discovered I was completely out of basil so I'm subbing with oregano (about 1/2 tsp) and a pinch of crushed red pepper.

1 pound spaghetti

2/3 cup olive oil

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.

Every Day Italian - Giada De Laurentiis (recipe can also be found at foodnetwork.com/recipes/giada-de-laurentiis/lemon-spaghetti-recipe/index.html)