12 minute Lemon Pasta

"I made lemon spaghetti in an early season of "Everyday Italian", and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta"

- Giada De Laurentiis

Spaghetti tossed in a light sauce of lemon, olive oil, parmigiano-reggiano and basil is absolutely as fresh-tasting as it sounds. The flavours really scream spring and summer lunch, but I love lemon so much that I wouldn’t dream of waiting till then to eat this.

This is a quintessential Giada de Laurentiis recipe, with the bright flavours and simple ingredients.

What you need

3/4 cup Taralinga Estate Picual extra virgin olive oil
1 pack spaghetti 
3/4 cup freshly grated Romano or Parmesan-Reggiano cheese
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup chopped fresh basil

What you do

Cook your desired pasta (our fave is Spaghetti) in a large pot of boiling salted water drizzled with olive oil until tender but still firm to the bite.

Meanwhile whisk together the olive oil, cheese and lemon juice.

Drain the pasta, reserving 1/2 cup of the cooking liquid. Toss the pasta with the lemon sauce and gradually add the reserved cooking liquid a small amount at a time to moisten.

Season with salt and pepper. Garnish with lemon zest and chopped basil. Enjoy.

Tags: basil, evoo, lemon, pasta