Lemon and Herb Spaghetti
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 299
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 208
- Total: 20 min
- Active: 20 min
Ingredients
Kosher salt
1 pound spaghetti
1 cup tightly packed basil leaves
3/4 cup chives, roughly chopped
1/4 cup dill
4 cloves garlic, grated
2 lemons, both zested and 1 juiced
1/3 cup extra-virgin olive oil
1/2 teaspoon freshly cracked black pepper
Freshly grated Parmesan, optional
Directions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente.
- Meanwhile, make the sauce: In a small food processor or blender, combine the basil, chives, dill, garlic, zest, oil, 1 1/2 teaspoons salt and the pepper. Blend until smooth. Taste and add more salt, if desired. Set the herb sauce aside.
- Drain the pasta and, while it's still in the colander, toss with the lemon juice. Transfer to a large bowl and pour in the herb sauce. Toss thoroughly until the pasta is completely coated.
- Serve family-style warm or at room temperature with freshly grated Parmesan, if desired.