Lemon Spaghetti

Pasta is always my go to meal when I don't know what else to cook. At any given moment I will have at least 5 different types of pasta in the house. I love how you can throw a pasta dinner together in less than 20 minutes and still have leftovers. This recipe is one of my go to recipes when I need something quick and easy to make. Usually I just make the pasta alone, but this week I wanted to add some chicken to it so I fried us up some parmesan crusted chicken. Delicious!

Lemon Spaghetti
Source: Giada De Laurentiis (here)

1/2 pound spaghetti
1/3 cup olive oil
1/3 cup grated Parmesan
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves (I omit)

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1/2 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Yum!