I prepared this simple dish last night. My family loved it… I always dip my pasta in the juices from my chicken francese, so why not make a similar sauce for pasta ?
2 ?3 cup olive oil
2 ?3 cup freshly grated Parmesan cheese
1?2 cup fresh squeezed lemon juice
3?4 teaspoon salt, plus more to taste
1?2 teaspoon freshly ground black pepper
1 pound spaghetti
1?3 cup chopped fresh basil
1 tablespoon grated lemon zest
In a large bowl, combine the oil, Parmesan cheese, lemon juice, 3 ?4 teaspoon of salt, and 1?2 teaspoon of pepper and whisk together to blend. Set the lemon sauce aside. Next, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with some of the reserved cooking liquid, 1?4 cup at a time, to moisten. Season the pasta with salt and pepper to taste if needed. Transfer to bowls and serve.