With spring finally (hopefully!) here, it’s time to make some lighter, more warm-weather friendly pastas.
During a recent trip to Whole Foods, I purchased the Cooks Illustrated All-Time Best Pasta Recipes magazine – which is filled with some amazing recipes – one being this Spaghetti with Lemon. The dish features some of my favorite ingredients – lemon, Parmigiano Reggiano, basil and of course spaghetti – making it the first recipe I had to test.
Overall, the dish is super easy and quick. I do recommend prepping all of your ingredients beforehand as the sauce is prepared after the pasta has cooked. Get prep done before and the dish will come together very quickly once the pasta is al dente.
- 1 pound spaghetti
- Olive oil, plus extra for garnish
- 1 small shallot, finely minced
- ¼ cup heavy cream
- ½ cup freshly grated Parmigiano Reggiano, plus extra for garnish
- 2 teaspoons grated lemon zest
- ¼ cup lemon juice
- 2 tablespoons chopped fresh basil, plus extra for garnish
- Salt and pepper
- Bring a pot of water to a boil, season with a large pinch of salt
- Add pasta and cook until al dente
- Reserve 1½ cups cooking water and then drain pasta, set aside
- Meanwhile, heat 1 tablespoon olive oil in the same pot over medium heat
- Add shallot, ½ teaspoon of salt and cook for about 2 minutes
- Stir in cream, reserved pasta cooking water, bring to a simmer and cook for 2-3 minutes
- Add the pasta, Parmigiano Reggiano, lemon zest and juice, 3 tablespoons olive oil, and ½ teaspoon black pepper. Remove from heat
- Toss to combine for about 2-3 minutes
- Stir in basil and season with salt and pepper to taste if needed
- Plate each serving and top with a sprinkle of basil, olive oil and Parmigiano Reggiano
- Serve and enjoy immediately