Lemon Spaghetti

I was hosting a luncheon this week, which is always fun for me. Not knowing my guests' tastes, I decided to make something mild, yet packed with flavor. Lemon Spaghetti is flavorful, quick and simple to make; it is the perfect light meal to enjoy with friends.

                                                              Lemon Spaghetti
                                                                  adapted from
                                                               everyday italian
                                                            Giada De Laurentiis

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

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

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