Tassel Ridge® Lemon, Parmesan, and Pine Nut Spaghetti


  • 2 Tbsp plus ½ tsp minced garlic
  • ¼ cup olive oil
  • ¼ tsp red pepper flakes
  • 1 lb spaghetti
  • salt pepper
  • 2 tsp grated lemon zest
  • 2 Tbsp lemon juice
  • 1 cup chopped fresh basil
  • ½ cup grated Parmesan plus more for serving
  • ½ cup toasted pine nuts


  1. Combine 2 tablespoons garlic and oil in small nonstick skillet. Cook over low heat, stirring occasionally, until garlic is pale golden brown, 9 to 12 minutes. Remove from heat. Stir in pepper flakes. Set aside. Bring 2 quarts water to boil in large pot. Add pasta and 2 teaspoons salt. Cook, stirring frequently, until al dente, about 8 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot. Add remaining ½ teaspoon garlic, lemon zest, lemon juice, garlic-red pepper oil mixture, and reserved cooking water. Stir until pasta is well coated with oil and no water remains in bottom of pot. Add basil, ½ cup Parmesan, and pine nuts. Toss to combine. Season with salt and pepper. Serve with grated Parmesan. Serves 4.

Recipe Notes

Wine Recommendation: Tassel Ridge Iowa Marquette Rosé

This recipe for Lemon, Parmesan, and Pine Nut Spaghetti is simple but flavorful. It needs a wine with more body than a white but not as much as a dry red. My choice is Tassel Ridge Iowa Marquette Rosé . A dry, full-bodied rosé with bright cherry, strawberry, citrus, and peach on the nose and strawberry, raspberry, and cherry on the palate, it is made from Marquette grapes grown in our Mahaska County, Iowa, vineyards. Serve Iowa Marquette Rosé chilled.— Bob Wersen, Owner, Tassel Ridge Winery.