Sorrento Lemon Spaghetti
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
-
1 pound spaghetti chitarra pasta
-
1/2 cup lemon infused olive oil
-
2 cups freshly grated Parmigiano Reggiano cheese, plus more to serve
1/3 cup basil leaves, torn or coarsely chopped
-
Tuscan sea salt blend, for finishing
Instructions
Bring a large pot of water to a boil over high heat. Season generously with the kosher salt, about 2 tablespoons per 10 cups of water. Cook the pasta until barely al dente, about 1 minute less than the package directions.
While the pasta cooks, in a large bowl, mix together the lemon oil and 1 cup of parmesan cheese. When the pasta is ready, use tongs to remove the pasta directly to the bowl with the sauce. Add a 1/2 cup of pasta water to the bowl along with the remaining cup of parmesan cheese and toss well to combine and coat the pasta in the light sauce. Add up to another 1/2 cup of pasta water as needed. Stir in the basil and serve with more cheese if desired. Finish with a sprinkle of herbed sea salt blend.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 951
- Carbs
- 87 grams
- Protein
- 41 grams
- Fat
- 47 grams
- Saturated Fat
- 15 grams
- Cholestrol
- 51 milligrams
- Sodium
- 885 milligrams
- Fiber
- 4 grams
- Sugar
- 3 grams
1 comment
Thanks to a visit to Sorrento, my husband and I love all things lemon. Another easy pasta dish to make that was simple but tasty! Another one of Giada’s recipes to put on repeat!