'; var min = 1; var max = (c.page === 5 ? 5 : (c.page === 4 ? 6 : 4)); if (dots) { max = 15; if (c.page >= 8) { min = c.page - 7; max = c.page + 7; } } else { if (c.page >= 5) { min += c.page - 3; max += c.page - 2; } } max = Math.min(max, pages); if (!dots && min >= 3) { html += '1 ... '; } for(var i=min; i<=max; i++) { if (c.page === i) { html += '' + (dots ? dots : i) + ''; } else { html += '' + (dots ? dots : i) + ''; } } if (!dots && pages > max) { html += (pages > max - 1 ? ' ... ' : '') + '' + pages + ''; } html += '
Sorrento Lemon Spaghetti
5 MINPrep Time
10 MINCook Time
4Servings
by Giadzy
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Just a few stellar ingredients yields a light and creamy pasta with all the brightness of Amalfi Coast lemons, and the sweetness of Italian basil. This is Italian simplicity at its very best. Buon appetito!
4
Prep Time
5 minutes
10 minutes
Calories
951
Giadzy
Ingredients
- 1 pound spaghetti chitarra pasta
- 1/2 cup lemon infused olive oil
- 2 cups freshly grated Parmigiano Reggiano cheese, plus more to serve
1/3 cup basil leaves, torn or coarsely chopped
- Tuscan sea salt blend, for finishing
Instructions
Bring a large pot of water to a boil over high heat. Season generously with the kosher salt, about 2 tablespoons per 10 cups of water. Cook the pasta until barely al dente, about 1 minute less than the package directions.
While the pasta cooks, in a large bowl, mix together the lemon oil and 1 cup of parmesan cheese. When the pasta is ready, use tongs to remove the pasta directly to the bowl with the sauce. Add a 1/2 cup of pasta water to the bowl along with the remaining cup of parmesan cheese and toss well to combine and coat the pasta in the light sauce. Add up to another 1/2 cup of pasta water as needed. Stir in the basil and serve with more cheese if desired. Finish with a sprinkle of herbed sea salt blend.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 951
Amount/Serving % Daily Value
- Carbs
- 87 grams
- Protein
- 41 grams
- Fat
- 47 grams
- Saturated Fat
- 15 grams
- Cholestrol
- 51 milligrams
- Sodium
- 885 milligrams
- Fiber
- 4 grams
- Sugar
- 3 grams
Organic Spaghetti Chitarra Pasta
- Regular Price
- $10.50
- Unit Price
- /per
(1.1 lbs)
Sorrento's Lemon Olive Oil IGP
- Regular Price
- $17.00
- Unit Price
- /per
(8.4 oz)
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
Tuscan Salt Blend Medium
- Regular Price
- $16.50
- Unit Price
- /per
(7.76 oz)
Organic Spaghetti Chitarra Pasta
- Regular Price
- $10.50
- Unit Price
- /per
(1.1 lbs)
Sorrento's Lemon Olive Oil IGP
- Regular Price
- $17.00
- Unit Price
- /per
(8.4 oz)
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
Tuscan Salt Blend Medium
- Regular Price
- $16.50
- Unit Price
- /per
(7.76 oz)
1 comment
-
Jeannette - Jun 09
★★★★★
★★★★★
Thanks to a visit to Sorrento, my husband and I love all things lemon. Another easy pasta dish to make that was simple but tasty! Another one of Giada’s recipes to put on repeat!
' + reply + '
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