Lemon-Basil
Parm Pasta
SERVES 4
1 lb. whole-grain spaghetti
- 2 lemons • 11∕2 st i c k s
butter (3∕4 cup) • 2 cups
grated or shredded
Parmesan • 1∕4 cup small
fresh basil leaves
In a large pot of boiling
salted water, cook spaghetti
until 1 minute shy of the
package directions.
Meanwhile, remove 3 tbsp.
zest and squeeze 2 tbsp.
juice from lemons. Reserve
about 1 mug of the pasta
cooking water; drain pasta.
In a large saucepan, melt
butter over medium. Add
11∕2 cups of the Parmesan
and the reserved cooking
water. Add the hot pasta,
lemon zest, and lemon juice.
Toss until coated; season
with kosher salt and pepper.
Top with basil and the
remaining 1∕2 cup Parmesan.