Creamy Lemon Spaghetti with Olives and Basil

Creamy Lemon Spaghetti with Olives and Basil

Ready in 1 hour

Try this Creamy Lemon Spaghetti with Olives and Basil recipe, or contribute your own. "Salads" and "Mediterrane" are two of the tags cooks chose for Creamy Lemon Spaghetti with Olives and Basil.

"My husband & I thought this was a great summer dish. Refreshing and light. I used the tomamtoes and olives. We discussed how we would make this again for our fancy guests....if we ever get some. :)
Ultra quick...I served with grilled portabella mushrooms."

- ChefFiegel

Top-ranked recipe named "Creamy Lemon Spaghetti with Olives and Basil"

5 avg, 3 review(s) 100% would make again

Ingredients

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1/4 c Fresh basil leaves; torn
20 Brined black olives; or more
12 oz Spaghettini
2 Lemons; juiced
4 oz Parmesan; Freshly grated, OR
3 tb olive oil
1 Lemon; for the zest
2 Garlic; chopped
4 tb Sour cream; OR creme fraiche
salt and pepper; to taste

Original recipe makes 4

Servings  

Preparation

LEMON ZEST: cut into long strips with a zester. Cook the pasta in rapidly boiling salted water until al dente, then drain. Toss with the sour cream, then with salt, pepper and lemon zest. Working quickly, toss with the olive oil, lemon juice, cheese, garlic and olives. Transfer to a serving dish and scatter with the basil. Serve at once, with extra lemon and Parmesan for those who desire it. Serves 4. PER SERVING: 590 calories, 22 g protein, 68 g carbohydrate, 27 g fat (9 g saturated), 25 mg cholesterol, 642 mg sodium, 1 g fiber. Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN Notes: "This is wonderfully smooth and creamy even though it contains just a tiny bit of cream. It can be as puckery tart as you like, depending on how much lemon you use, with bites of black olive and sweet basil to punctuate the Mediterranean flavor. " Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath on May 07, 1998

Verified by stevemur

this was great, i used pear tomatoes, instead of the olives and i used baby fresh mozzerella, oh so tasty, cant wait to have this one again, this is not my recipe, just my photo, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 528 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My husband & I thought this was a great summer dish. Refreshing and light. I used the tomamtoes and olives. We discussed how we would make this again for our fancy guests....if we ever get some. :) Ultra quick...I served with grilled portabella mushrooms.
ChefFiegel 3 years ago
We loved this! Next time we'll put grilled chicken and pine nuts in it. Also I will make more sauce. The lemon and Basil compliment each other so well. Great dish.
brewtal1 3 years ago
I can eat this everyday, yummerz, thanks for sharing the recipe, please keep them coming, CCheryl
CCheryl 4 years ago
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