This couldn’t be easier pasta to toss together if you are staying at a residential inn.I love the combo of lemon, basil and the grated cheese. Saving the pasta water is the real key to success.

Quick Pasta with Basil and Lemon
Recipe type: Entree
Serves: 4
  • 1 pound spaghetti or linguine
  • 1 tablespoon unsalted butter
  • 1 ⁄2 cup olive oil
  • Juice of 2 lemons (about 1⁄4 cup)
  • Grated zest of 1⁄2 lemon
  • 1 1 ⁄4 cups grated Parmesan cheese
  • 1 cup basil leaves cut in a chiffonade (see note)
  • Kosher salt and freshly ground black pepper
  1. Bring a large pot of salted water to a boil over medium-high heat
  2. and cook the spaghetti according to the package directions.
  3. Before draining, reserve about 1⁄2 cup of the pasta cooking water.
  4. Drain the pasta, return it to the pot and add the butter.
  5. Toss until the butter melts and coats the pasta.
  6. Meanwhile, whisk together the olive oil, lemon juice, lemon zest, and Parmesan cheese.
  7. Toss this with the buttered pasta and add some of the reserved pasta water to loosen it up a little.
  8. Add the basil and toss gently. Season to taste with salt and pepper and serve right away.
To cut the basil leaves in a chiffonade, stack them on top of each other, roll the stack like a cigar, and slice thinly across the cylinder.