Lemon Spaghetti Recipe

Lemon Spaghetti

1 pound spaghetti
3 T extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 tsp. crushed red pepper flakes
2 lemons, zested and juiced
1/2 to 3/4 cup heavy cream
1 cup grated Parmesan cheese
Handful flat-leaf parsley, finely chopped
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced

Cook the pasta according to package directions, reserving one ladle of the cooking liquid before draining.
Heat a large deep skillet over low heat. Add extra-virgin
olive oil and garlic and crushed red pepper flakes. Cook for about
5 minutes, add lemon juice, the ladle of cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a boil. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off the heat. Toss the pasta with sauce a minute or two, allowing it time to soak up the sauce.
Top the plates of pasta or platter with remaining cheese, parsley and basil.
Yield: 4 servings

Suggestion:
Make a meal of it by adding shrimp, chicken or salmon and a vegetable, like broccoli.

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