Jill Dahan's Lemon Spaghetti with Asparagus and Basil - WCIV-TV | ABC News 4 - Charleston News, Sports, Weather

Jill Dahan's Lemon Spaghetti with Asparagus and Basil

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MOUNT PLEASANT, S.C. (WCIV) -- In "Starting Fresh: Recipes for Life," Jill Dahan shows us how spaghetti doesn't necessarily have to be tomato based.

Lemon  Spaghetti with Asparagus and Basil:

Ingredients:

Juice of three lemons

1/2 cup (4oz) extra virgin olive oil

1 1/4 cup (5oz) parmesan cheese, grated finely

1 large garlic clove, crushed1 box (8oz) whole wheat or artichoke spaghetti or fettuccini

1 cup of basil leaves, torn

1 large bunch of asparagus, woody ends snapped off and cut into pieces

fresh ground pepper

 

Directions:

For the sauce, combine lemon juice, olive oil and garlic in blender. 

Add parmesan until thick and creamy.  (For best taste, parmesan should be freshly grated). Set sauce aside.

Cook pasta in boiling salted water for 8-10 minutes or until al dente.

Add the asparagus to the pot of pasta for the last 2 minutes of cooking. Do not overcook.  Drain thoroughly and return to the pan. 

Add sauce to the asparagus and pasta, stir, cover and let the pasta set for 5 minutes to absorb some of the sauce. 

Finally add basil and fresh ground pepper if desired. 

Note: Great with shrimp or chicken, too.

Serves 4-6 (only 20 minutes from cupboard to plate)

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