Lemon Pasta

• 3 finly grated room temperature lemons, rind of
• 2 lemons, juice of
• 1 13 cups grated parmesan cheese
• 5 tablespoons olive oil
• 1 lb spaghettini or 1 lb other large long thin pasta
• salt & freshly ground black pepper
• 34 cup fresh basil, snipped

1. In a large bowl, combine lemon rind and juice, parmesan and oil.
2. Set aside.
3. In a large pot of boiling salted water, cook pasta, according to package directions.
4. Drain, reserving 1/2 cup of the cooking water.
5. Add hot pasta to the lemon sauce.
6. Season with salt and pepper to taste.
7. Toss, adding reserved cooking water as necessary, until pasta is well coated with sauce.
8. Ganish with basil.
9. Makes 8 servings as an appetizer or 4 as a main course.
10. VARIATION: Lemon Asparagus Pasta: In the water to be used for cooking pasta, cook 1 lb trimmed asparagus until tender.
11. Remove with a slotted spoon and rinse under cold water; chop.
12. To reheat, add to pasta for the last few minutes of cooking.

lemons, lemons, parmesan cheese, olive oil, spaghettini, salt, fresh basil

Taken from www.food.com/recipe/lemon-pasta-422781 (may not work)