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.) Ingredients Directions
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