Spaghetti with Lemon Basil Sauce

• 12 oz spaghetti
• 1/2 cup fresh basil leaves
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup extra virgin olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• Zest of 1 lemon
• 1/4 cup reserved pasta water

Steps

1. 1 Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1/4 cup pasta water before draining.
2. 2 While pasta cooks, combine basil, lemon juice, olive oil, garlic, and red pepper flakes in a food processor. Pulse until smooth.
3. 3 In a large skillet, heat the basil mixture over medium heat until warm.
4. 4 Add cooked spaghetti to the skillet and toss to coat, adding reserved pasta water as needed.
5. 5 Season with salt, pepper, and lemon zest. Optional: Stir in Parmesan cheese.
6. 6 Serve immediately, garnished with extra basil if desired.

Nutrition

Tips

• For a richer flavor, toast the garlic in olive oil before blending.
• Add more lemon juice or zest for an extra zing!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil in a skillet over medium heat.

Serving Suggestions

• Pair with a crisp green salad.
• Add grilled chicken for extra protein.

FAQ