Basil & Lemon Spaghetti

_Spaghetti With Cello® Parmesan
6 servings


1-2 tbsp coarse salt

1 lb spaghetti

½ cup (1 stick) unsalted butter

1 tbsp grated lemon peel

2 tbsp fresh lemon juice

½ tsp regular salt

¼ tsp black pepper

⅓ cup packed fresh basil leaves, chopped

¾ cup Cello Parmesan, grated

6 sprigs fresh basil, for garnish


  1. Cook spaghetti in salted, boiling water according to package directions for al-dente texture. Drain well, return to pot.
  2. Melt butter in a large sauté pan. Add lemon peel, lemon juice, salt and pepper. Heat gently for 1 minute. Toss in with spaghetti.
  3. Add chopped basil and Cello Parmesan and toss until spaghetti is evenly coated.
  4. Garnish with basil sprigs. Serve with additional Cello Parmesan at the table.