Lemon Spaghetti
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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 ?
Ingredients:
2 ⁄3 cup olive oil
2 ⁄3 cup freshly grated Parmesan cheese
1⁄2 cup fresh lemon juice (from about 2 lemons)
3⁄4 teaspoon salt, plus more to taste
1⁄2 teaspoon freshly ground black pepper, plus more to taste
1 pound spaghetti
1⁄3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)
In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3 ⁄4 teaspoon of salt, and 1⁄2 teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still fi rm to the bite, 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 enough reserved cooking liquid, 1⁄4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.
Rate This Recipe:
(5 votes, average: 4.4 out of 5)
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I’ve tried pasta and some kind of lemon juice sauce before and it was very good. This recipe sounds yummy and simple, I will definitely try it.
hey try this recipe
Ingredients
* 2 cup Boiled spaghetti
* 2 cup Warm milk
* 4 tablespoon Butter
* 5 tablespoon Plain flour
* 1 handful Grated cheese
* 0.5 cup Corn off the cob
* 2 Green chilli
* 1 tablespoon Coriander freshly chopped
* 0.5 cup Extra plain flour (for batter)
* 1 cup Bread crumbs
* Oil for deep frying
* Salt to taste
Instructions
Melt butter in a saucepan. Add the plain flour and cook for 1 minute. Add warm milk and continue stirring until the mixture becomes a lump. Cool slightly and then add spaghetti, chillies, coriander, cheese and salt to taste.
Mix well and shape into small balls.
To make the batter, mix the extra flour and a 1 cup of water. Dip the balls into the batter and roll into bread crumbs and deep fry in hot oil until golden brown.
Serve immediately with a sweet and sour chutney or sauce.