Vegetarian

spaghetti with lemon and olive oil takes several minutes to prepare.

spaghetti with lemon and olive oil takes several minutes to cook.

spaghetti with lemon and olive oil makes 8 servings.

The ingredients for spaghetti with lemon and olive oil are:

1 pound spaghetti or linguine
Salt
3 lemons
1/4 cup extra virgin olive oil , plus additional for serving
1/4 cup milk non fat
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
Ground black pepper
Small handful fresh basil or arugula (what I used, deliciously, in a pinch) leaves, shredded

Here is how you make spaghetti with lemon and olive oil:

Cook linguine or spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot. (You?ll have fewer dishes to wash if you use this pot to assemble the dish as well.)While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons ? you?ll have anywhere from 1/3 to 1/2 cup lemon juice.Drain pasta, reserving 1 1/2 cups of pasta cooking water. Dry out your pot, then boil the olive oil, milk, zest and 1 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. Add the cheese and 1/4 cup lemon juice and toss, toss, toss everything together. Add more pasta water, 1/4 cup at a time, if you?d like your dish a little looser. Quickly taste a strand of pasta and see if you want to add the remaining lemon juice (we did). Stir in basil or arugula and season generously with salt and pepper.Number of Servings: 8Recipe submitted by SparkPeople user MBFULLERTON.

The nutritional information for spaghetti with lemon and olive oil is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 270.6

• Total Fat: 7.9 g
• Cholesterol: 0.2 mg
• Sodium: 5.2 mg
• Total Carbs: 46.7 g
• Dietary Fiber: 3.9 g
• Protein: 7.8 g