Lemon Spaghetti is a recipe I saw about a year ago on Everyday Italian with Giada De Laurentiis. The sauce is made cold in a bowl and the heat from the pasta cooking liquid cooks it slightly.
I cheated a bit and bought a rotisserie chicken to add to the spaghetti, it was a long weekend and I was feeling tired so I didn't feel like taking the time to roast my own chicken as I normally would. We have also enjoyed this dish with shrimp, or on its own with a salad.
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped Italian Parsley
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 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 parsley.