Lemon Spaghetti

1 pound spaghetti

2/3 cup olive oil

2/3 cup grated Parmigiano

1/2 cup fresh lemon juice (about 3 lemons)

Salt and freshly ground black pepper

1 tablespoon lemon zest

1/3 cup chopped fresh basil leaves  

Stir together the olive oil, Parmigiano, and lemon juice in a large bowl. Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.