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Lemon spaghetti

4 main-course servings or 6 side-dish servings; total cooking time: 8 minutes


  • 2/3 cup olive oil
  • 2/3 cup grated parmesan cheese
  • 1/2 cup fresh lemon juice (from about 2 lemons)
  • 3/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 pound spaghetti
  • 1/3 cup chopped fresh basil
  • 1 tablespoon lemon zest (from about 2 lemons)


Baking Directions:

In a large bowl, whisk the oil, Parmesan cheese, lemon juice and 3/4 teaspoon of salt and 1/2 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.

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