Aaron made this lemon spaghetti recipe and it has moved up to the top of our favorite pasta recipe that we make. Every now and then I go through a phase where I crave lemon flavored everything and this Rachael Ray recipe is going to be a go-to for my lemon cravings.
No joke, this recipe is SOOO good and incredibly easy.
- 1 pound spaghetti
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 4 cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 lemons, zested and juiced
- 1/2 to 3/4 cup heavy cream
- 1 cup grated Parmigiano Reggiano
- Handful flat-leaf parsley, finely chopped
- 1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.
Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.
When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.
Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.
Top the plates of pasta or platter with remaining cheese, parsley and basil.
HERE is the original Rachael Ray recipe you can print out and follow.
Also, how do you like them camera skills? This was the first night I had my new lens and I was testing it out on this recipe while Aaron was cooking. I was mighty proud of myself for catching on so quickly, moving fast in manual while he was speeding through the kitchen, even though there are still things I can work on. Oh, the joys of living in an f/1.8 world! I love it!