Spaghetti with Lemon

• 2 tablespoons kosher salt
• 1 lb thin spaghetti
• 10 tablespoons unsalted butter
• 1 tablespoon lemon, zest of
• 2 tablespoons lemon juice
• 12 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper
• 13 cup packed fresh basil leaf, chopped
• 34 cup freshly grated parmigiano-reggiano cheese
• fresh basil (to garnish)

1. Add 2 tablespoons salt to 5 quarts of rapidly boiling water.
2. Stir in spaghetti and cook until al dente.
3. Drain.
4. Meanwhile, melt butter in a large saute pan.
5. Add zest, juice, salt and pepper.
6. Heat gently, 1 minute.
7. Toss with spaghetti.
8. Add basil and Parmigiano-Reggiano and toss until spaghetti is evenly coated.
9. Serve in warm large bowls and garnish with extra basil leaves.
10. Pass more cheese.

kosher salt, thin spaghetti, butter, lemon, lemon juice, kosher salt, ground black pepper, basil leaf, freshly grated parmigiano, fresh basil

Taken from www.food.com/recipe/spaghetti-with-lemon-59808 (may not work)