The chef and author of River Cafe London serves up a deliciously quick dinner from her new cookbook.

By People Staff
April 16, 2018 10:39 AM
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spaghetti
Credit: Victor Protasio

The chef and author of River Cafe London serves up a deliciously quick dinner from her new cookbook.

Ruth Rogers’ Spaghetti with Lemon & Basil

½ lb. uncooked spaghetti
2/3 cup olive oil
1 tsp. lemon zest, plus ½ cup fresh juice (from 3 lemons), divided
5 oz. Parmesan cheese, finely grated (about 31/3 cups)
¼ tsp. finely ground sea salt
¼ tsp. black pepper
½ cup chopped fresh basil

1. Bring a large pot of generously salted water to a boil over high heat. Add spaghetti, and cook until al dente, 9 to 11 minutes. Drain spaghetti, reserving ¼ cup cooking water. Return drained spaghetti to pot; cover and set aside.

2. Whisk together oil, lemon juice and reserved ¼ cup cooking water in a medium bowl; add cheese, and stir until mixture is thick and creamy. Stir in salt and pepper.

3. Add lemon sauce to spaghetti in pot; toss until pasta is evenly coated with sauce. Stir in basil and lemon zest; serve immediately.

Serves: 6
Active time: 10 minutes
Total time: 15 minutes

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