This Spaghetti with Lemon and Olive Oil is perfect anytime you want a taste of spring, regardless of the season. Comfort food is year round. It’s bright, cheery, and full of delicious flavors. Parmesan, garlic, and fresh basil add to the wonder of this easy (and healthy!) dish.
Ingredients:
-
1 lb dry spaghetti
- 1/4 cup Il Fusti Estate Extra Virgin Olive Oil
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1 small onion, minced
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3 cloves garlic, minced
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1/4 cup heavy cream
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2 tsp finely grated lemon zest (about 2 lemons)
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1/4 cup freshly squeezed lemon juice (about 2–3 lemons)
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1/2 cup finely grated Parmesan cheese, plus more for garnish
- Kosher salt and freshly ground black pepper to taste
-
2 tablespoons of shredded fresh basil leaves
Directions:
- In a large Dutch oven or heavy pot, bring generously salted water to boil. Add spaghetti to boiling water and cook until al dente, according to package instructions. Reserve 2 cups pasta water. Drain the rest of water from pasta, but do not rinse. Set aside.
-
Heat half of the olive oil in now empty pot until shimmering. Add onion and garlic and 1/2 tsp kosher salt. Stir and cook 2 minutes. Whisk in 1 1/2 cups reserved pasta water and heavy cream into the pot. Bring to simmer and cook 2 minutes. Remove pot from heat and return pasta to pot. Stir until coated. Stir in rest of the olive oil, lemon zest, lemon juice, Parmesan, and 1/2 tsp black pepper.
- Toss to coat, adding more of the reserved pasta water if needed to achieve desired consistency. stir in fresh basil and season with additional kosher salt to taste. Serve warm, with freshly shaved Parmesan for garnish.
Adapted from Chew Out Loud
