This is the perfect pasta dish and only takes 20 minutes to make! The lemon sauce islight, refreshing, and so delicious!Top the spaghetti with garlic toasted breadcrumbs, Parmesan cheese, and fresh basil for a simple, but gourmet meal!
Course: Main Course, Pasta
For the toasted breadcrumbs:
1 1/2cupsfinely torn ciabatta bread
For the spaghetti:
Zest of 1 lemon
3/4cupfreshly grated Parmesan cheese
Crushed red pepper flakes,to taste
Kosher salt and black pepper,to taste
Fresh basil and extra Parmesan cheese,for serving
To make the breadcrumbs: in a large skillet, heat the olive oil over medium heat. Add the bread and cook, stirring occasionally, until bread is golden brown and toasted. Add the garlic and cook for 1 minute. Season with salt, to taste. Transfer to a bowl and set aside.
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve 1 cup of the starchy pasta water and drain the pasta. Pour the pasta back into the pot.
While the pasta is cooking, whisk together the olive oil, lemon zest, lemon juice, and Parmesan cheese in a small bowl.
Pour the lemon sauce over the cooked spaghetti. Add the butter and toss until well combined, the butter will melt over the warm pasta. Add 1/4 cup of the reserved pasta water and toss again. If you think the pasta needs a little more liquid, you can add a little more of the water.
Season with crushed red pepper flakes, salt, and black pepper, to taste. Divide the pasta among bowls and garnish with fresh basil, extra Parmesan cheese, and the toasted breadcrumbs. Serve immediately.
Store leftover spaghetti in an airtight container in the fridge for up to 4 days. Store leftover breadcrumbs in an airtight container on the counter for up to 1 week.