THE BLOSSOM BITE
About the Recipe
Lemon and basil spaghetti celebrate Mediterranean cuisine in its purest form. This dish proves that with just a handful of quality ingredients, you can create something extraordinary.
The lemon brings a tangy and vibrant note, while the basil adds an enveloping aroma that evokes summer. It’s a recipe that works for any occasion: simple yet elegant, perfect for a family meal or a dinner with friends. The best part? It’s ready in under 20 minutes!
Ingredients
320g (about 11 oz) of spaghetti
2 organic lemons (juice and zest)
50ml (about 3 tbsp) of extra virgin olive oil
1 garlic clove
A handful of fresh basil leaves
Salt and pepper to taste
Grated cheese (Parmesan or Pecorino, optional)
A handful of almonds or pine nuts (optional, for garnish)
Preparation
Step1
In a blender, combine the ricotta, lemon juice, a bit of its zest, basil, and toasted almonds. Blend everything until you get a creamy consistency (add some pasta cooking water if it’s too thick).
Step2
Cook the spaghetti in a large pot of salted boiling water according to the package instructions. Drain the pasta al dente, reserving a bit of the cooking water.
Step3
Transfer the spaghetti to a bowl with the lemon sauce. Add a ladleful of pasta cooking water and mix well to combine the flavors. If desired, you can sprinkle some grated cheese on top.
Why I Love This Dish
I love this recipe because it transforms the simplest ingredients into something refined and fragrant. The freshness of the lemon and the aroma of basil instantly transport me to summer, even on the grayest of days.
I also appreciate that this recipe doesn’t require a long list of ingredients: with just a few pantry and fridge staples, I can create something delicious and light. It’s proof that you don’t need much effort to bring a dish to the table that’s both satisfying and uplifting.