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recipe card
May 10, 2005

for one or two
Parmesan Basil Spaghetti

Seen in Cooking for 2 this month.

3 ounces uncooked thin spaghetti
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh basil
1/8 teaspoon salt
dash pepper
1/3 cup shredded Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, in a small saucepan, bring oil and lemon juice to a boil. Remove from teh heat; stir in the basil, salt and pepper. Drain spaghetti and place in a serving bowl. Add basil mixture, toss to coat. Sprinkle with Parmesan Cheese, toss again.

This was really good, and probably would have been better if we hadn't used a 4-cheese mix of parmesan, romano, etc. That made it a bit gooey. We also put more spaghetti than they suggested, so then the basil was a bit light. So next time, all parmesan and more basil/lemon juice sauce!

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