You know when you read the word 'lemon' and your mouth salivates???? Yep, right here on the keyboard, I'm tasting that spaghetti. Maureen

Recipe please!!!!! :o)

Here it is. It's really good with shrimp too. I toss in those already cooked kind & it makes a great meal that's quick. So glad you liked it.

LEMON SPAGHETTI (serves 4)
8 oz vermicelli, cooked
1/4 cup lemon juice
1/3 cup milk, heated
3 TBL butter
1/3 cup grated Parmesan

Combine hot cooked pasta & lemon juice in a saucepan over low heat, stirring to blend. Let stand 1 minute. Stir in milk, butter & cheese. Serve immediately.~~From Thymes & Pleasures.

I know that Ginger must be a great cook as everyone loves her recipes.She is so kind to give them to everyone who asks.I do not post,just lurk mostly,but i used to cook a lots.Thanks Ginger.Jessie

Wow- this sounds super easy. Thanks for the re-post Ginger.

Very true, Jessie but Ginger, does the milk and butter = whipping cream??? LOL

Thanks, Jessie! Hope you'll jump right in with the rest of us. And Roselin, you may be onto something about the milk & butter. That must be why I like this recipe.

I have to jump on this band wagon. Ginger, you are a font of information, all the recipes of yours that I have tried have been wonderful. Thanks from me too!
Ev

You're most welcome, Evelyn. I hope you'll share some of yours too which I'm sure are also good.

So when a recipe calls for grated parmesan.. do you get the real stuff and grate it or do you use the kind you shake on your spagetti?

This really sounds good, Ginger. I'm one of those lemon people - I just can't resist anything lemon!

Sherlou, I would use the real stuff!