Lemon Spaghetti with Basil (Spaghetti al Limone)
This is a super fast and easy recipe and a perfect example of simple Italian cooking at its best. The pasta is great on its own, or you can add some sautéed chicken pieces. You can cut the recipe in half to serve two people.
1 pound spaghetti
1/2 cup olive oil
1 garlic clove minced to a paste
½ teaspoon salt
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1 cup grated Parmesan
1/3 cup chopped fresh basil leaves
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
2. Meanwhile, whisk the oil, garlic, lemon juice, lemon zest and salt in a large bowl to blend. Stir in the Parmesan cheese until thick and creamy.
3. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
Easy Sauteed Chicken
Slice 1 or 2 boneless chicken breast crosswise into thin ¼ slices. Melt 1 tablespoon of unsalted butter in a 10” non stick skillet over high heat until just beginning to brown. Add the chicken and cook without moving for 1-2 minutes. Turn pieces and continue to cook for 2-3 minutes longer until cooked through. Serve with pasta.