Parmesan Basil Spaghetti
This light and lemony pasta side dish is from Greenfield, Wisconsin's Sarah Briggs.
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts3/4 cup: 276 calories, 11g fat (3g saturated fat), 10mg cholesterol, 377mg sodium, 33g carbohydrate (2g sugars, 1g fiber), 11g protein.
Originally published as Parmesan Basil Spaghetti in Cooking for 2 Premiere 2005
Aug 14, 2012
This wasn't bad, but I didn't think it had a lot of flavor. I used the fresh basil and added extra parmesan, but it still needed something more. I don't plan on making it again.