Lemon Spaghetti “One of the easiest pasta dishes you’ll ever make, it is great as a light meal or as a side dish, especially for grilled fish.”

Prep Time: 15 min.

Cook Time: 20 min.

2 ⁄3 cup olive oil

2 ⁄3 cup freshly grated Parmesan cheese

1⁄2 cup fresh lemon juice (from about 2 lemons)

3⁄4 teaspoon salt, plus more to taste

1⁄2 teaspoon freshly ground black pepper,

plus more to taste

1 pound Barilla dried spaghetti

1⁄3 cup chopped fresh basil

1 tablespoon grated lemon zest

(from about 2 lemons)

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3 ⁄4 teaspoon of salt, and 1⁄2 teaspoon of pepper

to blend.

Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Meanwhile, bring a large pot of salted water to a boil.

Add the spaghetti and cook, stirring occasionally, until tender but still fi rm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.

Toss the pasta with enough reserved cooking liquid, 1⁄4 cup at a time, to moisten.

Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

Notes and Tips:

Pasta, particularly long cuts, should be springy and lively, not limp, and should always hold its shape.