Spaghetti with Lemon and Olive Oil

Ingredients

  • 2 tablespoons shredded fresh basil leaves
  • Ground black pepper
  • 1 ounce finely grated Parmesan cheese (about ½ cup), plus more for serving
  • 2 teaspoons finely grated zest and ¼ cup juice from 3 lemons
  • ¼ cup heavy cream
  • 1 medium shallot , minced (about 3 tablespoons)
  • ¼ cup extra virgin olive oil , plus more for serving
  • + 2 more ingredients
    • 1 pound spaghetti
    • Table salt

1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside. 2. Heat 1 tablespoon oil in now-empty Dutch oven over medium he...

View full recipe at SpringPad

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