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)

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