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Chef Megan Mitchell

Online Cookbook

Lemon and Herb Spaghetti

Lemon and Herb Spaghetti


  • 1 pound spaghetti
  • 2 lemons, zested
  • 4 cloves garlic, grated
  • 1 cup basil leaves, tightly packed
  • 3/4 cup chives, roughly chopped
  • 1/3 cup extra virgin olive oil
  • 1/4 cup dill
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • Parmesan cheese, optional


  1. Bring a large pot of salted water to a boil. Cook the spaghetti per package directions until al dente.

  2. While the pasta cooks make the sauce. In a small food processor or blender combine the zest from both lemons, garlic, basil, chives, extra virgin olive oil, dill, salt and pepper.

    Blend until smooth. Taste for seasoning, adding more salt if needed.

  3. Drain the pasta and while it’s still in the colander squeeze the juice of bth zested lemons over and toss. Next place the pasta in a large mixing bowl and pour over the herb sauce. Toss thoroughly making sure everything is coated.

  4. Serve family style, warm or room temperature with grated parmesan cheese if desired.

    Recipe Courtesy of Megan Mitchell

Comments (2)

  • Marena

    10 April 2015 at 19:11 |

    I have a strong distaste for basil! Is there any other herb that I could substitute it for in this recipe?

    Thanks xoxox



    • Megan Mitchell

      14 April 2015 at 11:43 |
      You can truly use any mix of herbs you prefer. Oregano, chives, dill or tarragon. You want softer herbs not hearty ones like rosemary or thyme. You could add in a little spinach to help bulk it up, give it a great green color but not over power it with flavor. Good luck!


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