Lemon Basil Spaghetti With Almonds

Via gimmesomeoven.com



  • 1 cup whole Almonds, roughly chopped
  • 12 ounces uncooked spaghetti (or any pasta shape)
  • 3 tablespoons olive oil or butter
  • 6 cloves garlic, peeled and thinly-sliced
  • 2 tablespoons freshly-squeezed lemon juice
  • 1 cup julienned or roughly-chopped fresh basil leaves, loosely-packed
  • recommended toppings:freshly-grated Parmesan and lemon zest


  1. Heat oven to 350°F.  Scatter the chopped almonds in an even layer on a baking sheet.  Bake for 6-9 minutes, or until the almonds are lightly-toasted and fragrant.  Remove from the oven and set aside.
  2. Meanwhile, heat a large stockpot of generously-salted water, then add the spaghetti and cook it al dente according to package directions.  Drain and set aside.
  3. Meanwhile, as the pasta water is cooking, heat olive oil (or butter) in a separate saute pan over medium-high heat.  Add the garlic and saute for 2-4 minutes or until lightly-golden and fragrant.  Remove from heat and stir in the lemon juice and toasted almonds.  Set aside.

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