Today I was craving a light but filling summer pasta and was short on time. D & I discovered the lemon spaghetti at Supper in the East Village earlier this year and I set out to re-create it at home. Here’s the very simple recipe that I adapted from Giada De Laurentis. Normally, I add grilled chicken, but seafood such as crab or shrimp would also be delicious. Enjoy!
Lemon Spaghetti
Serves 6
Ingredients:
1 pound spaghetti (I use whole wheat)
1/2 c. extra virgin olive oil
2/3 c. grated parmesan cheese, plus extra for garnish
1/2 c. fresh lemon juice (about 4-5 lemons)
Salt & freshly ground black pepper, to taste
Lemon zest, for garnish
Fresh chopped basil leaves, for garnish
Directions:
1. Cook pasta according to package instructions (8-9 minutes) in a large pot of boiling, salted water. I add a dash of olive oil to the water right before I add the pasta to keep it from sticking together.
2. Meanwhile, whisk the olive oil, parmesan cheese and lemon juice in a large bowl until blended.
3. Drain the pasta, reserving 1 cup of cooking liquid.
4. Toss the pasta in the lemon sauce. If the pasta is getting too thick, add 1/4 c. cooking liquid at a time to moisten. (When I make this, I generally add at most 1/4 c. so start slow!)
5. Season with salt & pepper and garnish with lemon zest, basil and an extra sprinkling of parmesan cheese.
Sweet Southern Comfort 
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