I can always tell Spring has officially sprung when I'm craving this wonderfully light, lemony pasta dish. It always makes me think of the Amalfi Coast in Italy, where aromatic lemon orchards are everywhere, winding down the cliffs to the sea....sigh. Sorry, I digress. This is a quick and super easy recipe to make, it takes about 15 minutes, and it can feed up to six hungry folks...(or, just me and my husband)...
1 lb of Spaghetti
2/3 cups of good quality Olive Oil
Juice of two lemons
2 tablespoons of lemon zest
A handful of fresh Basil
A handful of fresh Oregano or Parsley
1/2 cup of Microgreens or Arugula
2/3 cups grated Parmesan
Salt and freshly ground pepper
Cook the spaghetti in a large pot of boiling salted water until al dente, about 7-8 minutes. Meanwhile whisk together the olive oil, lemon juice, lemon zest, and Parmesan until it gets all nice and creamy.
Drain the spaghetti, saving one cup of the cooking water. Toss the pasta in with the olive oil mixture and slowly add the cooking liquid, enough to create moisture and bond the noodles to the sauce. Season and sprinkle the herbs and greens over the top. Serve immediately. Buon Appetito!!