Lemon Spaghetti

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I loved this recipe! I couldn't find fresh basil at my local market on the day I made this, so I just omitted it. It would have been better with the basil, but it was still excellent without it. My 6 year old daughter thought it was a little sour, but the rest of my family loved it.

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I cut the recipe in half as it was just going to be for me (and a few leftover dinners this week. I first sauteed about 3/4 pound of large scallops in olive oil and butter, adding 4 cloves of garlic and 1/2 t. of red pepper flakes when the scallops were almost done. I then added the cooked spaghetti, the lemon sauce and some chopped fresh parsley and fresh basil. OMG!!! It was so delicious!! This would be excellent made with large shrimp, as well. Grazie Giada!!

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I love this dish, I have cut back on the oil a bit and added broth or more pasta water. Great go to recipe, can add chicken or shrimp to kick it up.

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I am usually the only one who loves this when I make it. It's not for everyone, but I LOVE it. It should only be for the true lemon lover.

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Ok... this was -very- lemony and I believe that it is almost certainly too lemony as a main course. If you try this as a side dish you might find that a small amount is all you need. Its not bad, just very potent!

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But this one was a bit too lemon-ey. Even for me, and I love lemons. To cut down on some of the lemon flavor I scrounged in the fridge and found about 1/4 cup of ricotta which i mixed in. My husband and 3 year old picky eater really ended up loving it--- me, surprisingly not so much. I read another review which mentioned adding garlic, think I'll try that if I make this again, since i felt it was definitely missing something....

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I have to say I only put 2 lemons and it was still way too lemony. I will be making this again except with juice of one lemon and a little less EVVO maybe 1/3 cup. I added 3 garlic cloves and fresh roma tomatoes and cajun chicken, Definitely, a good base recipe. With a little tweeking this will be a keeper!

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This is one of my favorite Giada recipes because it's so simple and so delicious. It is VERY lemony, so if you don't want a powerful lemon taste, just cut down on the amount of lemon juice. I make it exactly as the recipe states and love it that way, although my husband thinks the lemon is a bit too strong. That's okay, more for me. I only make this in the summer when I have fresh basil growing, and I think it helps to balance out the lemon, so I wouldn't leave that ingredient out. The only change I have ever made is to add cannellini beans to make it a healthy main dish or sometimes asparagus to vary the flavor. It's great served with chicken and is wonderfully easy to make.

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Fresh and Italian! No one does it better than Giada! I made this along with her light and delicious chicken parmesan and the meal was fantastic! I'm not a huge lemon fan but thought this would be a nice change for a light accompaniment to a summer supper......well, I found myself going into the fridge for leftover lemon spaghetti and really enjoying the fresh and mild lemon taste again and again!! I will definitely make this often, along with a meat or chickien dish that touts Giada's wonderful red marinara sauce. WOW!

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I've made and enjoyed many of Giada's recipes. Unfortunately, this is not one of them. I like lemons, but this is way too much.