Jill Dahan's Lemon Spaghetti with Asparagus and Basil

      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:


      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



      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)