lemon basil pasta

I’m including the recipe for lemon-parm crunchies as an “optional but encouraged” topping for our lemon basil spaghetti. Don’t worry if you don’t have the time/energy to make them —the spaghetti is a total *I don’t feel like cooking* home-run dinner without the crunchies! But on nights when you actually do kinda feel like cooking, I implore you to make the crunchies! They add the perfect salty, crunchy dimension that really puts this meal over the top, and they can be made while you wait around for your pot of water to boil. Whether you cook them with this meal or not, bookmark the crunchies to make them as a topping for any salad — they’re excellent on a Caesar! — in lieu of croutons throughout this spring, summer, and beyond. Gluten-free: Use any gluten-free pasta alternative you love — but taste the pasta cooking water before you add it, it can be pretty salty so you may want to cut back on salt elsewhere. You could also use zucchini noodles. I prefer to sauté my zoodles in oil to keep them crisp (rather than boiling them). To make up for the lack of starchy pasta water, you can make a slurry: mix 1/4 to 1/2 teaspoon of cornstarch with 1 cup of water. Bring it to a simmer then use it in the recipe as written. If you’re making the crunchies, use GF breadcrumbs.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil.

Step 2

Warm 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium heat. Add 1 cup breadcrumbs, a big pinch of kosher salt, 1/4 teaspoon garlic powder, and the zest of 1 lemon and stir for 3 to 4 minutes, until golden brown. Stir in 1/3 cup grated Parm and stir constantly for 1 to 2 minutes, until the cheese is crispy and coating the breadcrumbs. Pour into a small bowl to cool and place the bowl directly on the dinner table for people to serve themselves!

Step 3

Cook 1 pound dried pasta noodles until al dente (almost totally tender, but still with a slight hardness), per package instructions (as in, read the package and cook it for however long it says it will take to reach al dente!).

Step 4

Before draining, use a glass measuring cup or coffee mug to scoop out 1 cup of pasta cooking water! I’m bolding this so you do not forget!

Step 5

Meanwhile, in a large serving bowl, whisk together 1/2 cup extra-virgin olive oil, 1 large egg, 1 cup of freshly grated Parmigiano-Reggiano, the zest of 1 lemon, 1/3 cup lemon juice, 3/4 teaspoon kosher salt, and 1/4 teaspoon (2 grinds) of black pepper.

Step 6

Thinly slice 12 large basil leaves.

Step 7

Immediately after draining, add the hot noodles to the sauce you made in the serving bowl, along with 1/2 cup of the hot, reserved pasta cooking water and most of the basil (but leave a little basil out for garnish). Use tongs to toss and toss and toss until the sauce is glossy and coating the noodles. It might look too soupy at first — keep tossing! The cheese, oil, and egg just need time and heat to meld together and work their magic. Add more pasta water as needed if the sauce stiffens up too much.

Step 8

Serve immediately, garnished with more Parm, lemon zest, basil, and (if making) lots of lemon-parm crunchies.

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