Lemon Spaghetti Pairs Perfectly with Scallops

Before we get into this awesome Spaghetti side dish, I need to take a moment to say thank you to a very special man. He has been at the center of my world for 33 years, and I cannot imagine life without him. Happy Anniversary, sweetheart.

Okay, let’s talk food.One of the drawbacks to shopping gourmet “specialty” shops is that you might find something your really like one day, and the next time they no longer carry it because they have moved on to the next trendy thing. Such was the case with Lemon-Pepper Spaghetti imported from Italy. Loved it, went great as a side to pan-seared Scallops, and then one day – poof – it was gone.

The upside to pastas is that for the most part, they lack any distinct flavor. Oh sure, if you are making a pasta from scratch such as a sun-dried tomato pasta or spinach pasta or best of all squid ink pasta, we are talking flavors. But your typical dried spaghetti relays on sauces and meats and all sorts of other ingredients to bring flavor to the plate. Cook up a pot of Fettuccine, Linguine and Spaghetti. Eat the pasta “naked” as in right out of the boiling water and into your mouth. Sure, you know the Spaghetti by the roundness of the noodle. But blindfolded and I bet you can’t tell the difference between dried Fettuccine and dried Linguine. This is a good thing because it means the pasta is what you create it to be. And because dried pastas are so absorbent, a kiss of flavoring influences goes a long, long way.

Lemon Spaghetti
1 package (16 oz) Thin Spaghetti
5 fresh Basil Leaves, thinly sliced
3 teaspoons Lemon Zest
2/3 cup grated Parmesan Cheese
1/3 cup Lemon Juice
1/3 cup Olive Oil

Bring a pot of salted water to a full boil. Cook spaghetti according to package directions, about 10 minutes.

While the pasta is cooking, thinly slice the Basil and set aside. Zest the lemon and set aside.

In a small bowl, combine the cheese, lemon juice and oil. Set aside until ready to use.

Drain spaghetti and transfer to a large bowl. Pour cheese mixture over spaghetti; toss to coat. Sprinkle with basil and lemon zest. Serve at once.

Try this delicious side pasta with Seared Sea Scallops with Lemon Caper Sauce. Wow!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen