Ingredients
1 pound spaghetti
1/2 cup olive oil
2/3 cup grated parmesan
1/2 cup fresh lemon juice (about 3 lemons)
1 tbs lemon zest
1/3 cup chopped fresh basil
salt and pepper to taste
Directions
Cook pasta in a large pot of boiling salted water until al dente. Whisk the oil, parmesan, and lemon juice in a large bowl until blended.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce and reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Add salt and pepper. Garnish with lemon zest and basil.
