Lemon Spaghetti

Lemon Spaghetti

Ingredients

• 1 poundspaghetti
• 1/2 cup olive oil
• 1 cup freshly grated parmesan cheese
• 2/3 cup fresh lemon juic
• 1 tablespoon red pepper flakes
• 3 garlic cloves, minced
• 1/2 cup basil, minced
• 1 cup slow roasted tomatoes 
  

Directions

1. Gently heat olive oil until warm.  Add red pepper flakes and garlic; let steep for about 5 to 10 minutes.
2. Boil a large pot of water. Season very generously with salt. Cook pasta until tender but still a little firm to the bite, about 8 to 10 minutes. Reserve 1 cup of pasta water.
3. Add lemon juice to garlic-pepper oil and whisk to combine. 
4. Toss with hot pasta, parmesan cheese, and basil. 
5. Add pasta water 1/4 cup at a time to moisten. 
6. Add slow roasted tomatoes and toss gently. 
7. Garnish with lemon zest, parmesan cheese, and basil. Enjoy!

My Changes

• I used chili powder instead of red pepper flakes.
• I forgot to add the pasta water.  Whoops!
• I didn't slow roast the tomatoes, just regular roasted them (instructions are in the link above but basically- cut cherry tomatoes in half, drizzled with olive oil, basil, & salt, then baked at 400 F for 20 minutes).
• I didn't use lemon zest, and I only used about 1/2 cup of lemon juice (again, MUST BUY A JUICER).  My husband thought this was still too lemon-y, I loved it.
• Must use more tomatoes.
• I only used 6 oz of Parmesan cheese (rather than 8)-  that's what size tub it comes in at my grocery store (yes I use pre-shredded) so I deal with it.
• Altogether, at first I wasn't sure about this pasta but after a few days (loooove leftovers in this house) I really enjoy this.  It's pasta, but lighter and with a twist.  My husband doesn't enjoy it (although apparently he likes it better cold...the man is strange), so just be prepared that it's definitely different and may not be a crowd pleaser if there are some traditionalists in your house.