This recipe came from having nothing in the house but a box of spaghetti and some lemons. I grab whatever fresh herbs are available in my garden, about two handfuls' worth, total. I usually serve the pasta with a nice piece of fish grilled on the panini press for a few minutes.

Serves 4


  • 1 pound spaghetti
  • 1½ cups basil leaves
  • 1 tsp. lemon thyme leaves
  • 1 Tbsp. oregano leaves
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 2 Tbsp. butter spread (like Bestlife Buttery Spread)
  • ½ tsp. truffle salt (or kosher salt)
  • ¼ tsp. ground black pepper
  • ¼ cup grated Parmesan cheese
  • Zest of 1 lemon


Active time: 7 minutes
Total time: 20 minutes

Bring a pot of water to a boil and cook pasta according to package directions. Blend the herbs, olive oil, and lemon juice in a food processor. When pasta is al dente, drain and toss with herb mixture, butter spread, truffle salt, and black pepper. Garnish with Parmesan cheese and lemon zest.

This recipe is a part of the April 2012 issue's special Oprah and Stedman Graham interview—The Sweet Life.


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