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Lemon Spaghetti

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Ingredients

Adjust Servings:
1 lb spaghetti
2/3 cup olive oil
2/3 cup parmesan cheese, grated (fresh is best)
1/2 cup fresh lemon juice (about 3 lemons, and try not to use the store-bought juice)
1 teaspoon salt
1/2 teaspoon pepper, freshly ground if possible
1 tablespoon lemon zest
1/3 cup fresh basil (chopped)

Nutritional information

822.2
Calories
383 g
Calories From Fat
42.6 g
Total Fat
8.2 g
Saturated Fat
14.7 mg
Cholesterol
844.5 mg
Sodium
88.4 g
Carbs
4 g
Dietary Fiber
4 g
Sugars
21.6 g
Protein
136g
Serving Size

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Lemon Spaghetti

Features:
    Cuisine:

    Used lemon olive oil with no lemon or zest. Added 1 1/2 pounds roasted shrimp

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lemon Spaghetti, This recipe came from Giada de Laurentis on the Food Network I saw her make this and I was amazed at how simple it was! It’s like being a gourmet cook yet fooling everyone–!!! Tastes so light and fresh, but yet so satisfying for those pasta cravings we sometimes get! Very Italian Yum!, Used lemon olive oil with no lemon or zest Added 1 1/2 pounds roasted shrimp


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    Steps

    1
    Done

    Cook the Pasta in a Large Pot of Boiling, Salted Water According to Package Directions (until Al-Dente') Stirring Occasionally, About 8 Minutes.

    2
    Done

    Meanwhile, Whisk the Olive Oil, Parmesan Cheese and Lemon Juice in a Large Bowl.

    3
    Done

    Drain the Pasta, Reserving 1 Cup of the Cooking Liquid.

    4
    Done

    Toss the Pasta With the Lemon Sauce, and Add the Reserved Cooking Liquid and Toss Again. (adding 1/4 Cup at a Time as Needed to Moisten.).

    5
    Done

    Season With the Salt & Pepper. Garnish With Lemon Zest and Chopped Basil.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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