Barilla® Spaghetti with Lemon, Parmigiano Reggiano and Basil Recipe

Barilla® Spaghetti with Lemon, Parmigiano Reggiano and Basil Recipe

  • 2 fresh lemons
  • 1/3 cup extra-virgin olive oil
  • 2/3 cup grated Parmigiano-Reggiano cheese
  • salt and pepper to taste
  • 1 (454 g) package Barilla® Spaghetti
  • 8 leaves fresh basil, chopped
  1. Grate lemon peels to yield 1 tablespoon of lemon zest. Juice lemons to yield 1/2 cup of fresh lemon juice. Whisk olive oil, Parmigiano-Reggiano, and lemon juice in a large mixing bowl to blend; add salt and black pepper to taste. Set lemon sauce aside.
  2. Bring a large pot of water to a boil; season with salt. Cook pasta according to package directions. Drain pasta; reserve 1 cup of the cooking liquid.
  3. Add spaghetti to the lemon sauce; toss with basil and lemon zest. Toss pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season with more salt and pepper to taste.
  4. Transfer to individual serving bowls and serve.
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