Budget Meatless Lemon Spaghetti
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I want to add a few really budget friendly meals over the coming days.
This one is for a lemon spaghetti and is actually really delicious
If you want to serve with protein, you can eg meatballs on the side , Calamari even tuna.
But it is great just by itself
Recipe by tasteofhome
INGREDIENTS
Reserve 1 cup of the cooking liquid and drain the pasta.
Divide among bowls and serve
Notes
This one is for a lemon spaghetti and is actually really delicious
If you want to serve with protein, you can eg meatballs on the side , Calamari even tuna.
But it is great just by itself
Recipe by tasteofhome
INGREDIENTS
- 2/3 cup freshly grated Parmesan cheese
- 2/3 cup extra virgin olive oil
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup fresh lemon juice (from about 2 lemons)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 500g dried or fresh spaghetti ( or pasta of choice)
- 1/3 cup chopped fresh basil
Directions
Step 1: Combine the sauce ingredients
In a large bowl, whisk together the cheese, oil, lemon zest and juice, salt and pepper. Set aside.Step 2: Cook the pasta
Meanwhile, bring a large pot of water to a boil and season generously with salt. Add the spaghetti and cook, stirring occasionally, until al dente. (Check the package for a suggested cook time.)Reserve 1 cup of the cooking liquid and drain the pasta.
Step 3: Combine the sauce and pasta
Add the spaghetti to the bowl with the sauce, along with the basil. Toss the pasta with enough of the reserved cooking liquid to moisten, starting with 1/4 cup and adding more as needed. Taste and adjust the seasonings, if desired.Divide among bowls and serve
Notes
- This pasta calls for fresh lemon zest and juice. Be sure to  zest lemons before juicing, since it’s challenging to zest a cut lemon.
- Do not let the spaghetti cool before combining it with the sauce. It’s key that the pasta is hot so it can absorb the sauce.
- For a dairy-free version, swap the Parmesan cheese for vegan Parm.
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