Lemon Spaghetti

1. 1 Spaghettipack 450 g ≈ $1.40 80 g
2. 2 Parmesanpack 200 g ≈ $6.00 35 g
3. 3 Sunflower oil 11 ml
4. 4 Lemon≈ $4.65 per kg 65 g
5. 5 Fresh basilpack 30 g ≈ $2.50 40 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook spaghetti¹ in salted boiling water until al dente

2. Grated Parmesan² using a fine grater

3. Zest half a lemon⁴ and juice the lemons

4. Mix half the grated Parmesan², zest, lemon⁴ juice, and olive oil into a sauce

5. Toss the drained spaghetti¹ with the sauce, then top with remaining Parmesan² and fresh⁵ basil leaves