Remember when I said I was going to share some recipes? Well here we are! My favorite summer recipe, and one that I make far too often. I am sharing this recipe on Refinery 29’s My Stylist today and thought it was only appropriate to share with you. Enjoy! 🙂

Total time: 20 minutes

Yield: 6 servings

Ingredients:

1 pound of your favorite spaghetti {gluten free spaghetti is photographed}

2/3 cup good extra virgin olive oil

2/3 cup grated parmesan cheese

½ cup fresh lemon juice {about 3 lemons}

1 tablespoon lemon zest

1/2 cup chopped fresh basil leaves

Directions:

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk together the oil, parmesan cheese, ¼ cup basil and lemon juice in a large bowl to blend.

Drain the pasta, reserving ½ cup of the cooking liquid. Toss with the lemon sauce and the reserved cooking liquid {1/4 cup at a time to moisten if appears too dry}. Season with salt and pepper. Garnish with lemon zest and remaining basil {I sometimes use extra!}.

I promise you this dish will be a hit with both the boys and girls. I continuously make it for girl’s night, it is just as good cold {but I prefer to make it with penne if it is cold on purpose}, and Dave always devours the leftovers. Pair with numerous bottles of wines and serve!