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Spaghetti with Lemon and Olive Oil

February 8, 2011 by 15 Comments

Okay, so I have to admit that it was the alternate name of this recipe that first sucked me in.  The regular title was Spaghetti with Lemon and Olive Oil, which isn’t too bad either, but in Italian it is called Spaghetti a LIMONE.  Just saying it out loud made me feel all cosmopolitan and exotic and international.  Then I read the description and was even more sold on it: spaghetti tossed with a light sauce of lemon juice, shallots, lemon zest and just a touch of heavy cream, thinned out with some of the pasta cooking water.  A little freshly grated parmesan and some fresh chopped basil and you are done.  I used a handful of globe basil from my Aerogarden…

…because the globe basil section of my Aerogarden is now so big that it needs its own zip code.  (You can read about my Aerogarden adventures by clicking here.  I am in herb heaven.)
Anyway, back at the LIMONE, which is a quick and delicious weeknight supper with just enough zing to keep you lively all through dinner.    Grab some lemons and give it a try!
Spaghetti with Lemon and Olive Oil, from Cooks Illustrated 

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Spaghetti with Lemon and Olive Oil

Spaghetti with Lemon and Olive Oil

Ingredients

Table salt
1 pound spaghetti
1/4 cup extra virgin olive oil , plus more for serving
1 medium shallot , minced (about 3 tablespoons)
1/4 cup heavy cream
2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
Ground black pepper
2 tablespoons shredded fresh basil leaves

Directions

1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.

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Comments

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  1. vanillasugar says:
    February 9, 2011 at 1:00 am

    i love those crazy aerogardens. years ago i went thru a pasta phase (gone now thank goodness) where all i craved was lemons, butter and hot pasta. i gained so much weight. lol
    so i know how good this tastes, ha ha.

    Reply
  2. Jennifurla says:
    February 9, 2011 at 2:10 am

    Looks delish and refreshing in flavor, yum

    Reply
  3. Clueless says:
    February 9, 2011 at 2:19 am

    Can't wait to try this! I've been salivating since you posted the picture on FB.

    Reply
  4. smalltownoven says:
    February 9, 2011 at 2:52 am

    I used to make a similar, but much more simple, dish for a quick weeknight meal. This looks so delicious and reminiscent of summer!

    Reply
  5. Joanne says:
    February 9, 2011 at 2:59 am

    Doesn't everything taste better in Italian? With a touch of heavy cream of course? Looks delicious.

    Reply
  6. EcoGrrl says:
    February 9, 2011 at 3:31 am

    that's funny, last night my friend gave me some homemade egg pasta and i mixed it with butter, half a lemon squeezed on top, and a smattering of thyme from the garden (no aerogarden here, i just dried last year's harvest and it still tastes great). LOVE lemon and pasta, perfect :0)

    Reply
  7. Laura says:
    February 9, 2011 at 3:49 am

    I love the original name – how sophisticated and delicious! This sounds like a great meal with some simple but winning flavors! Thanks for sharing the recipe!

    Reply
  8. PoetessWug says:
    February 9, 2011 at 10:19 am

    It looks simple and delicious. That's the way I like my food! :-)

    Reply
  9. Catherine says:
    February 9, 2011 at 11:03 am

    It looks so bright and summery- I love using lemons in my cooking during the winter to remind me that one day the sun might actually come out again! I was sold at lemon, but cream and parmesan too? Mmmmmm, definitely getting added to my 'to make' list.

    Reply
  10. a Broad says:
    February 9, 2011 at 2:03 pm

    Since we are enjoying a hot summer right now, this recipe is perfect! I can pick up fresh basil plants in the market and lemons.. this would be nice with a bit of fresh grilled salmon .

    Reply
  11. rendy says:
    February 11, 2011 at 7:44 am

    nice..i have to try this recipe..
    sounds good..
    thanks for sharing

    Reply
  12. Elise says:
    February 11, 2011 at 2:15 pm

    I stumbled across this recipe (and your blog) in the funniest way – through Pintrest! Someone had pinned your picture of spaghetti saying they simply had to try the recipe, and well, I simply had to find it myself!

    As a new wife who is still learning how to cook, I'm always on the lookout for delicious new ideas. So, thanks for the inspiration!

    Reply
  13. Property Investment says:
    February 12, 2011 at 2:54 pm

    Thanks for sharing this yummy recipe. I will definitely try this too.

    Reply
  14. Meg says:
    February 14, 2011 at 2:03 am

    Made this for dinner tonight… hubby gave it a 10!! I fixed salmon fillets to go with the pasta… it really was fantastic together!! Thanks for the recipe!!

    OH… instead of cream and I used plain yogurt!!

    Reply
  15. Judith says:
    February 15, 2011 at 11:52 pm

    I just got done eating this and it was fantastic!
    I did throw in some leftover artichoke hearts, and it was definitely a great addition

    Reply

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