The Consummate Hostess

It is a steamy summer evening and on a night like this, I love a refreshing and light dinner. Giada De Laurentiis' Lemon Spaghetti is the foundation of a perfect summer meal. It is extremely easy to make and always a hit. I add a fresh arugula salad to compliment the dish and pair with a glass of Sauvignon Blanc.

Recipe, courtesy of Food Network is:

Ingredients:
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup lemon juice
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Directions:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about eight minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving one cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

* As a side note, I adore this pasta dish as a cold salad after a night of chilling in the refrigerator.


Arugula Salad:
Combine two cups arugula, halved cherry tomatoes and 1/2 cup shaved Parmesan. Season with salt and pepper. Combine 1/3 cup olive oil, juice from one lemon and zest of two lemons for the dressing. Pour dressing over salad and serve. Bon Appetit!

* Picture courtesy of Cheftools.com.