• 1 lb Le Zie mezzi paccheri
• 4 tbsp Le Zie lemon olive oil
• 1/2 tsp salt
• 1/4 cup heavy cream
• 1/4 cup fresh lemon juice
• 1/2 cup fresh grated parmesan cheese
• 1 medium shallot, minced
• 2 tsp lemon zest
• 2 tbsp shredded fresh basil leaves
Cook the spaghetti in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1 3/4 cups of the
cooking water.
Add 1 tablespoon of the lemon oil to a pan set over medium heat. Add the minced shallot and 1/2 teaspoon salt.
Cook, stirring occasionally, until the shallot has softened, about 2 minutes. Whisk in 1 1/2 cups of the reserved pasta
cooking water as well as 1/4 cup cream. Bring the mixture to a simmer and cook for 2 minutes. Turn o the heat
under the pot and add the pasta. Toss to coat, then stir in the remaining 3 tablespoons of oil, 2 tea spoons lemon
zest, 1/4 cup fresh lemonjuice, 1/2 cup Parmesan, and 1/2 teaspoon ground black pepper. Toss again to combine.
Cover the pan and let stand for 2 minutes to allow the sauce to thicken and coat the pasta. Adjust the consistency
with the remaining pasta cooking water, if necessary. Mix in the basil and season to taste with salt and pepper. Top
o with some drizzle of Lemon oil, fresh grated parmesan, and fresh grinded black pepper, if desired. Buon Appetito!
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