This light and lemony pasta side dish is from Greenfield, Wisconsin's Sarah Briggs.
- 3 ounces uncooked thin spaghetti
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons minced fresh basil or 1 teaspoon dried basil
- 1/8 teaspoon salt
- Dash pepper
- 1/3 cup shredded Parmesan cheese
- Cook spaghetti according to package directions. In a small custard cup, combine the oil and lemon juice. Microwave on high 20 seconds. Stir in the basil, salt and pepper. Drain spaghetti and place in a serving bowl. Add basil mixture; toss to coat. Sprinkle with Parmesan cheese. Yield: 2 servings.
Originally published as Parmesan Basil Spaghetti in Cooking for 2 Winter 2005, p6
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