Recipe: Lemon Spaghetti (with parmesan and fresh basil)

LEMON SPAGHETTI

2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)

In large bowl, whisk oil, Parmesan cheese, lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper to blend. Set lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

Meanwhile, bring large pot of salted water to a boil. Add spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking liquid.

Add spaghetti to lemon sauce, and toss with basil and lemon zest. Toss pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season pasta with more salt and pepper to taste. Transfer to bowls and serve.

Serves 4 as main course
Source: Everyday Italian: 125 Simple and Delicious Recipes by Giada De Laurentiis