Saturday, July 9, 2005

Happy Spaghetti

Last night I made Giada's Lemon Spaghetti. It was such a bright, happy summery dish. It was definitely very lemony. I probably would not serve this as a main course- it features much better as a side dish. I served it alongside Greek marinated chicken thighs and a panzanella salad. It was great, a very simple and quick dinner. The lemon spaghetti literally takes seconds to throw together. In fact, you could get everything prepped in the amount of time it takes the spaghetti to cook. Great dish. It will be repeated here.

* Exported from MasterCook *
Lemon Spaghett
Recipe By :Giada De Laurentiis Serving Size : 6 Preparation Time :0:00Categories :
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. 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.
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Per Serving (excluding unknown items): 494 Calories; 25g Fat (46.1% calories from fat); 10g Protein; 57g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 4 Grain(Starch); 0 Fruit; 5 Fat.
NOTES : I used half the amount of olive oil with no problems. I also reduced the lemon juice, just a tad. I used the juice of two lemons, which was less than half a cup, in addition, I used a scant tablespoon of lemon zest. This was happy spaghetti.

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