Lemon Spaghetti is a quick and easy meal idea. Spaghetti is tossed with lemon, parmesan and simple seasoning in about 15 minutes to serve on a busy weeknight.
In a large stockpot, bring 8 cups of water to a boil; salt generously. Add the spaghetti and cook according to package instructions until al dente.
While the spaghetti is cooking, prepare the sauce. In a bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper.
Drain the spaghetti, reserving about 1 cup of the cooking water.
Place the drained spaghetti back into the pot or into a large mixing bowl. Pour the lemon sauce over the spaghetti.
Add the grated Parmesan cheese to the spaghetti and toss to combine, making sure the spaghetti is well coated with the sauce.
If the mixture is too dry, add some of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
Stir in the chopped basil and parsley.
Garnish the lemon spaghetti with additional Parmesan cheese and fresh herbs, if desired, and serve immediately. Enjoy!
Notes
Salted Water: Make sure the pasta water is well salted; it should be very salty. This helps flavor the pasta itself. Ensure pasta is cooked to al dente for the best texture. Overcooked pasta can become mushy. After draining, do not rinse the pasta. The starch that clings to the cooked pasta helps the sauce adhere better. Sauce Consistency: The sauce should coat the spaghetti evenly. If it's too thick, you can thin it out with reserved pasta cooking water. Refrigerate any leftovers in an airtight container for up to 5-6 days.