1lb. spaghetti
2/3 c. olive oil
2/3 c. grated Parmesan
½ c. fresh lemon juice
Salt and pepper
1 Tb. Lemon zest
1/3 c. chopped fresh basil leaves
Cook the pasta in a large pot until tender but still firm. Meanwhile, whisk oil, cheese and lemon juice in a large bowl.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and reserved cooking liquid. Adding ¼ cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
Serves 6