Directions:
- In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon salt/ and 1/2 teaspoon of pepper to blend. Set the lemon sauce aside. [The sauce can be made up to 8 hours ahead. Cover and refrigerate. bring to room temperature before serving.
- Meanwhile bring a large pot of salted water to boil. Add the spaghetti and cook, stirring occassionally, until tender but still firm to the bite , about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.41 Kcal (1882 kJ) | ||
| Calories from fat | 395.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.99g | 68% | |
|---|---|---|---|
| Cholesterol | 16.94mg | 6% | |
| Sodium | 839.82mg | 35% | |
| Potassium | 64.08mg | 1% | |
| Total Carbs | 6.38g | 2% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 9.05g | 18% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 301.8mg | 30% | |
| Amount Per 100 g | |||
| Calories | 356.93 Kcal (1494 kJ) | ||
| Calories from fat | 314.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.94g | 68% | |
|---|---|---|---|
| Cholesterol | 13.45mg | 6% | |
| Sodium | 667mg | 35% | |
| Potassium | 50.89mg | 1% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 3.41g | 17% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 7.19g | 18% | |
| Vitamin C | 9.7mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 239.7mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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