Spaghetti Limone Parmeggiano
Ingredients
- 1 lb GF spaghetti pasta
Oil Infusion
- 1/3 cup olive oil
- 2 lemons zested
- 1 sprig basil chopped
Pasta
- 1 can artichokes drained (not marinated) and quartered
- 1 lemon juiced
- 1 - 1 1/2 cups Parmesan cheese finely grated (or powdered style), to taste
- 4 stems basil chopped
- Salt and pepper to taste
Instructions
- Prepare oil infusion at least 1-4 hour before cooking (the longer it infuses the more flavor the oil will develop). In a bowl add oil, zest and basil. Cover so aromatics are not released and let sit at room temperature until needed.
- Cook pasta in salted water, drain (reserve 1/2 cup liquid) and set aside.
- In a large fry pan, lightly sauté artichokes using about a tablespoon of the infused oil until they are lightly colored.
- Turn off heat and add in cooked pasta, lemon juice, cheese, basil, and half of the remaining infused oil. Gently toss to combine, adding in any more infused oil if needed or reserved pasta for a looser sauce. Season to taste with salt and pepper.
Notes
Variations - add some cooked sliced chicken (use infused oil to cook it) and chopped oil-packed sun-dried tomatoes for even more flavor.
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