One of my favorite summer meals is Lemon Pasta. Fresh basil, shredded parmesan, lemon juice, Himalayan Sea Salt, and a dash of pepper .. so simple and so delicious. This recipe takes just a few minutes to prepare and is always a crowd pleaser!
Cooking time: 25 minutes
Serves 4-6 people
1 pound of Spaghetti
The juice of one lemon
1 Tbsp. lemon zest
Course salt and pepper to taste (I used Hymalayan Sea Salt)
2 Tbsp. pasta water
2/3 cup grated parmesan cheese
About 1/3 cup fresh basil and capers are optional
Cook pasta according to directions and in salted water until slightly tender. Drain and retain a few Tablespoons of pasta water.
Meanwhile, whisk the olive oil, Parmesan, lemon zest and juice in a bowl. Toss the drained pasta with the lemon juice and zest, and then add the reserved pasta water. Salt and pepper to taste and then add the Parmesan Cheese and basil. (capers optional!)
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