Spaghetti Pasta with Lemon and Basil
Perfect summertime pasta with fresh lemon and basil leaves. This delightful spaghetti is light, refreshing and absolutely delicious.
It’s August and summer is still in full gear. When the days are hot, you might not have a lot of appetite for food.
This Lemon-Basil spaghetti is a perfect summer dish as it’s utterly appetizing, made with the freshest ingredients and delightful.
This recipe is loosely adapted from Ruth Roger’s cookbook, which I found on People magazine. This dish is quick to make with a few ingredients.
The only cooking part is boiling the spaghetti. The dressing is made with olive oil, lemon juice, Parmesan cheese, basil and fresh tomatoes.
Mix the cooked spaghetti with the lemon sauce and you will have a serving of this delicious Lemon-Basil spaghetti.
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Lemon-Basil Spaghetti - refreshing, healthy and utterly delicious pasta dish made with lemon sauce, fresh basil and Parmesan cheese. This is a perfect as lunch or a quick dinner
- 1/2 lb. spaghetti
- 1/3 cup olive oil
- 4 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- 1 teaspoon lemon zest
- 4 oz. cherry tomatoes, quartered
Cook the spaghetti until al dente, according to the package instruction, about 9 minutes. Drain the spaghetti, set aside.
Whish together the oil, lemon juice, salt and black pepper.
Add the lemon oil to the spaghetti in a pot; toss until pasta is evenly coated with the lemon oil mixture. Stir in the Parmesan cheese, basil, lemon zest and diced cherry tomatoes, mix gently. Serve immediately.
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