Lemon Spaghetti

1 pound spaghetti

2/3 cup olive oil

2/3 cup grated parmesan cheese

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

Salt and freshly ground black pepper

1 Tbs. lemon zest

1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water, stirring occasionally about 10 min Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

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.

Notes:  I never put oil in my pasta water.  This prevents any sauces from sticking to the noodles.  To prevent the noodles from sticking together just stir them occasionally like most recipes say.  Make sure you always salt your pasta water after it is boiling.  I always use kosher salt and just add a Tbs. or so.