Lemon Pasta is one of my favorite’s because it has big flavor and it’s so easy to make. Another perfect weeknight back to school dinner for our family that comes together quickly and it’s absolutely delicious. My vegetable garden and local markets are still overflowing with tomatoes, basil and fresh herbs that I can grab and throw in at the end without even needing to cook them.
I’m a big fan of ghee too. This dish is usually made with butter but I prefer ghee because of the extra health benefits. The high fat content also keeps the sauce rich and silky.
Lemon Spaghetti w/ Ghee, Garden Tomatoes, and Basil
Gluten Free, Dairy Free
Note: If you eat eat dairy go ahead with butter instead of ghee and finish off with fresh Parmesan cheese.
12 oz Gluten Free Spaghetti ( I use Jovial )
1/4 cup ghee
Zest and Juice of 1 lemon
2 handfuls of cherry tomatoes
1 handful of fresh basil
Sea Salt and Fresh Pepper
Fill a large pot with cold water and salt generously. This is important as it will season the pasta. The water should be salty like the ocean!
Bring to a boil and cook pasta according to instructions making sure to remove from the water when it’s al dente or slightly underdone. Reserve a small cup of the pasta water before draining.
While the pasta is cooking: zest the lemon into a small dish, cut and juice the lemon into a small cup, cut the tomatoes in half, and finely chop the basil into thin ribbons.
Once the pasta is drained return it back to the pot quickly and add the ghee and lemon juice. Using two wood spoons, toss the pasta until the ghee and juice have melted and fully absorbed back into the spaghetti. It should look thick and glossy. If you need to loosen it up a little use a small splash of the reserved pasta water.
Sprinkle in your zest, tomatoes, basil, salt, pepper and toss again until everything is combined.