A bright and fresh summer dinner with many possibilities. I first saw this recipe in the San Jose Mercury News some years ago on my Wednesday troll through newspaper Food Sections. Since then, I’ve seen it several times in other publications. It is one worth repeating on your table as well. Also a good Bed-Camp lunch or dinner.
Summer Lemon Pasta
1 pound Spaghetti or pasta of your choice
2/3 cup Fruity Olive Oil
2/3 cup good Italian Grated Cheese, plus more for sprinkling over top
1/2 cup fresh squeezed Lemon juice
1/3 cup chopped Basil
1 tablespoon Lemon Zest
Freshly Ground Pepper
Put a pot of salted water to boil.
Combine olive oil, grated cheese and lemon juice. Mix together well and set aside.
When the water boils, add the pasta and cook as directed on the package.
When the pasta is done, scoop out a cup of the pasta water and set aside, then drain the pasta and place in your serving bowl.
Add the sauce, chopped basil and a few grindings of freshly ground pepper and gently mix together. If a bit too dry, add a bit of the pasta water and gently toss again.
Garnish with some lemon zest and additional grated cheese.
Serve with a green salad, bread and wine for a compete meal.
If you like, you can add peas, diced chicken, tomatoes…