Gluten Free Spaghetti

with Fresh Lemon

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Gluten Free

Ingredients 6 Servings

  • 1 box Barilla® Gluten Free Spaghetti
  • 4 tablespoons extra virgin olive oil
  • ⅔ cup Parmigiano-Reggiano cheese, freshly grated
  • 2 lemons
  • 10 leaves fresh basil, chopped
  • Salt and black pepper to taste
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  • Juice the lemons to yield ½ cup of fresh lemon juice.
  • Grate lemon peels to yield 1 tablespoon lemon zest.
  • Whisk oil, cheese, lemon juice, salt and pepper in a large bowl to blend. Set the lemon sauce aside.
  • Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions.
  • Drain pasta, reserving 1 cup of the pasta cooking water.
  • Add pasta to the lemon sauce, and toss with basil and lemon zest.
  • Toss pasta with enough reserved cooking water to moisten, ¼ cup at a time.
  • Transfer to bowls and serve.
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