Lemon Spaghetti Rachel Betteridge 2006
Combine:
1/3 cup fresh lemon juice ////////// 1lb spaghetti, cooked
3 TBS olive oil //////////// ¼ cup reserved liquid (from cooking spaghetti)
1 TBS lemon zest /////////// 1/3 cup fresh basil, chopped
¾ tsp salt ////////// 1/3 cup Parmesan cheese, grated
¼ tsp ground pepper
Make lemon sauce: whisk together left side ingredients. Toss on spaghetti. Then toss with cheese and basil. Add reserved liquid, 1 TBS at a time, until sauce evenly coats spaghetti. Serve at once.
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