Perfect-For-Summer Spaghetti That Won't Stain Your White T-Shirt

Lemon spaghetti — it might sound unappealing at first but I promise it'll be a total game changer at your next dinner party. It's refreshing and light — perfect for the blistering heat this summer. Plus, when paired with numerous bottles of wine, your next hosting gig is in the bag. All you have to worry about is what to wear...
Lemon Spaghetti
Total time: 20 minutes
Serves: 6
1 pound of your favorite spaghetti (I used gluten-free spaghetti)
2/3 cup of extra virgin olive oil
2/3 cup of grated parmesan cheese
½ cup of fresh lemon juice (about 3 lemons)
1 tablespoon of lemon zest
1/2 cup of chopped fresh basil leaves
1. Boil salted water in a large pot. Then cook the pasta until it's al dente (tender but still firm). Stir occasionally for about 8 minutes.
2. Meanwhile, whisk together the oil, parmesan cheese, ¼ cup of basil, and lemon juice in a large bowl to blend.
3. Drain the pasta, reserving ½ cup of the cooking liquid.
4. Toss with the lemon sauce and the reserved cooking liquid (1/4 cup at a time to moisten if it appears too dry).
5. Season with salt and pepper, then garnish with lemon zest and the remaining basil.

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