Barilla Spaghetti with Lemon, Parmigiano Reggiano and Basil

1. 1

   Grate lemon peels to yield 1 tablespoon of lemon zest.

2. 2

   Juice lemons to yield 1/2 cup of fresh lemon juice.

3. 3

   Whisk olive oil, Parmigiano-Reggiano, and lemon juice in a large mixing bowl to blend; add salt and black pepper to taste.

4. 4

   Set lemon sauce aside.

5. 5

   Bring a large pot of water to a boil; season with salt.

6. 6

   Cook pasta according to package directions.

7. 7

   Drain pasta; reserve 1 cup of the cooking liquid.

8. 8

   Add spaghetti to the lemon sauce; toss with basil and lemon zest.

9. 9

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

10. 10

    Season with more salt and pepper to taste.

11. 11

    Transfer to individual serving bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.