Lemon Spaghetti

Recipe submitted by: Dani Gurrie

Recipe courtesy of: Giada De Laurentiis

One of the easiest pasta dishes you'll ever make, all you have to do is boil the water for the past
cook 5 minutes
cook 20 minutes
cook 4

What's in it


⅔ cup olive oil
⅔ cup grated Parmesan cheese
½ cup fresh lemon juice (from about 2 lemons)
¾ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 pound spaghetti
⅓ cup chopped fresh basil
1 tablespoon lemon zest (from about 2 lemons)

How to cook it


  • In a large bowl, whisk the oil, Parmesan cheese, lemon juice and ¾ teaspoon of salt and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead.
  • Cover and refrigerate. Bring to room temperature before using).
  • Bring a large pot of salted water to a boil
  • Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes.
  • Drain, reserving 1 cup of the cooking liquid.
  • Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.
  • Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.
  • Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.