Spaghetti al Limone
Description
This light and refreshing dish is so good, you won't want to stop eating it. The sauce is thicker than the no cook method and much better.
Ingredients
1 lb.spaghetti
1/2 cu. + 1 tbl. olive oil, divided
2 garlic cloves, minced
2/3 cu. fresh grated Parmesan
1/2 cup.fresh lemon juice (2 large lemons juiced)
Salt to taste
Fresh cracked black pepper
1 lemon zested, about 1 tbl.
2 tbl. fresh parsley leaves, chopped
Directions
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Cook pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally.
In a medium pan add 1 tbl. olive oil and 2 garlic cloves. Cook garlic until starting to brown. Add remaining olive oil, lemon juice and parmesan to the pan. Whisk until combined and thickened.
Drain pasta, reserving 1 cu. pasta water. Add 1 cu. pasta water to the pan with the olive oil and lemon. Whisk until thickened. Add the sauce to the pasta and toss well to combine.
Season with salt and pepper. Add lemon zest and parsley and combine.