Lemon Spaghetti

• 1/4 cup extra-virgin olive oil
• 2/3 cup freshly grated parmesan cheese
• 1/2 cup fresh lemon juice
• from 2 lemons
• 3/4 tsp. of salt
• 1/2 tsp. ground black pepper
• 1 lb. dried spaghetti
• 1/3 cup chopped basil
• 1 tbsp. grated lemon zest

1. IN LARGE BOWL, WHISK OIL, PARMESAN CHEESE, LEMON JUICE, SALT AND PEPPER TO BLEND. SET LEMON SAUCE ASIDE. THE SAUCE CAN BE MADE 8 HRS. AHEAD OF TIME. COVER AND REFRIGERATE. BRING TO ROOM TEMP. BEFORE USING.
2. MEANWHILE, BRING LARGE POT OF SALTED WATER TO BOIL. ADD SPAGHETTI AND COOK, STIRRING OCCASIONALLY, UNTIL TENDER BUT STILL FIRM TO THE BITE FOR 8 MINS. DRAIN, RESERVE 1 1/2 CUPS OF COOKING LIQUID.
3. ADD SPAGHETTI TO LEMON SAUCE AND TOSS WITH BASIL AND ZEST. TOSS PASTA WITH RESERVED LIQUID, 1/4 AT A TIME TO MOISTEN. SEASON PASTA WITH MORE SALT AND PEPPER TO TASTE. TRANSFER TO BOWLS AND SERVE.

extravirgin olive oil, freshly grated parmesan cheese, lemon juice, lemons, salt, ground black pepper, basil, lemon zest

Taken from www.epicurious.com/recipes/member/views/lemon-spaghetti-1204438 (may not work)