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,
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.