Lemon Spaghetti
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
This week's dish is inspired by the fact that I'm just plain darn busy this week. With little time to cook but plenty of work on my "plate," I need fast fuel to keep my motor revvin'. Enter this easy, yet delish standby meal. Serve with crusty bread and/or a tossed salad and you can go from cupboard to table in under 20 minutes!
LEMON SPAGHETTI
We LOVE spaghetti at our house--and I dare say that pasta is my daughter's favorite food. The same old tomato sauce can get a little dull, however, so when you want something with a bit more zing, this is a great twist. (Lemon pun intentional.) This can also be quite a grown up, gourmet-looking dish, especially when garnished "just so" with the pretty green basil leaves. I recommend adding the lemon juice to the sauce with a light hand at first and taste frequently until the "lemoniness" factor is to your particular liking.
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Directions:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil. Serves about 4.
J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people.
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