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Spaghetti with Lemon, Parmesan and Herbs
A recipe from “The River Café London” inspired this light, fresh pasta dish. We boil the spaghetti in a scant amount of water, then use some of the starchy liquid to help form a sauce that clings lightly to the pasta. Lemon zest and juice and a generous amount of fresh herbs add brightness, grated cheese offers savory notes and a combination of extra-virgin olive oil and butter lends the pasta just the right amount of richness.
4
Servings
30 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
1
tablespoon grated lemon zest, plus ¼ cup lemon juice
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I love any dish that combines pasta and lemon! This was an easy win except for the parsley... I just don't like it very much so I used basil instead of parsley, and 1/4 cup chopped chives (but would use less next time). The red pepper flakes are a MUST and perhaps some additional lemon juice. This recipe can adapt easily to personal preference.
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So delicious and so easy!