This is a super fast and easy recipe and a perfect example of simple Italian cooking at its best. The pasta is great on its own, or you can add some sautéed chicken pieces. You can cut the recipe in half to serve two people.
What you'll need
Ingredients
1 pound spaghetti
1/2 cup olive oil
1 garlic clove minced to a paste
½ teaspoon salt
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1 cup grated Parmesan
1/3 cup chopped fresh basil leaves
The method
Directions
01
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
02
Meanwhile, whisk the oil, garlic, lemon juice, lemon zest and salt in a large bowl to blend. Stir in the Parmesan cheese until thick and creamy.
03
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
04
Slice 1 or 2 boneless chicken breast crosswise into thin ¼ slices. Melt 1 tablespoon of unsalted butter in a 10” non stick skillet over high heat until just beginning to brown. Add the chicken and cook without moving for 1-2 minutes. Turn pieces and continue to cook for 2-3 minutes longer until cooked through. Serve with pasta.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Lemon Spaghetti Basil Spaghetti al Limone
Prep
Cook
Yield
This is a super fast and easy recipe and a perfect example of simple Italian cooking at its best. The pasta is great on its own, or you can add some sautéed chicken pieces. You can cut the recipe in half to serve two people.
Ingredients
1 pound spaghetti
1/2 cup olive oil
1 garlic clove minced to a paste
½ teaspoon salt
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1 cup grated Parmesan
1/3 cup chopped fresh basil leaves
Cook Like James · The method
Directions
1
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
2
Meanwhile, whisk the oil, garlic, lemon juice, lemon zest and salt in a large bowl to blend. Stir in the Parmesan cheese until thick and creamy.
3
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
4
Slice 1 or 2 boneless chicken breast crosswise into thin ¼ slices. Melt 1 tablespoon of unsalted butter in a 10” non stick skillet over high heat until just beginning to brown. Add the chicken and cook without moving for 1-2 minutes. Turn pieces and continue to cook for 2-3 minutes longer until cooked through. Serve with pasta.
Cook Like James
Lemon Spaghetti Basil Spaghetti al Limone
Prep
Cook
Yield
This is a super fast and easy recipe and a perfect example of simple Italian cooking at its best. The pasta is great on its own, or you can add some sautéed chicken pieces. You can cut the recipe in half to serve two people.
Ingredients
1 pound spaghetti
1/2 cup olive oil
1 garlic clove minced to a paste
½ teaspoon salt
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1 cup grated Parmesan
1/3 cup chopped fresh basil leaves
Directions
1
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
2
Meanwhile, whisk the oil, garlic, lemon juice, lemon zest and salt in a large bowl to blend. Stir in the Parmesan cheese until thick and creamy.
3
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
4
Slice 1 or 2 boneless chicken breast crosswise into thin ¼ slices. Melt 1 tablespoon of unsalted butter in a 10” non stick skillet over high heat until just beginning to brown. Add the chicken and cook without moving for 1-2 minutes. Turn pieces and continue to cook for 2-3 minutes longer until cooked through. Serve with pasta.
