Lemon Garlic and Parm Pasta

• 1 pound Thin Spaghetti, Cooked According To Package Instructions, 1 1/2 Cups Of Cooking Water Reserved
• 1- 1/2 cup Reserved Pasta Cooking Water
• 13 cups Extra Virgin Olive Oil
• 3 cloves Garlic, Crushed
• 1/4 cups Freshly Squeezed Lemon Juice
• 13 cups Grated Parmesan Cheese
• 1/2 cups Finely Choppped Parsley
• Salt And Pepper To Taste (heavy On The Pepper)
• Optional For Garnish: Grated Lemon Zest, Crushed Red Pepper Flakes, Reserved Parmesan And Parsley, And A Drizzle Of Extra Virgin Olive Oil

1. Note: You should have all the ingredients ready to go as this sauce is made in the short time it takes to drain the cooked pasta.
2. Be sure to reserve 1 1/2 cups of the pasta cooking water before you drain it.
3. Cook pasta according to package instructions, adding the recommended amount of salt to the water.
4. When done reserve 1 1/2 cups of the water before pouring the pasta into a colander to drain.
5. Using the same stock pot that the pasta was cooked in, heat the olive oil over medium heat.
6. Add the crushed garlic and saute for a minute or two until very fragrant.
7. Add the lemon juice and only 1 cup of pasta cooking water (reserving the other 1/2 cup in case you need it later).
8. Stir and cook for a minute or so; season with a little salt and lots of fresh cracked pepper (watch the saltthe pasta water and cheese are very salty).
9. Remove pot from heat.
10. Add drained pasta back into the pot, add the Parmesan and parsley and mix well (add more pasta water if needed).
11. Garnish and serve.
12. Garnish options: grated lemon zest, crushed red pepper flakes, reserved Parmesan and parsley, and a drizzle of extra virgin olive oil.

instructions, water, olive oil, garlic, freshly squeezed lemon juice, parmesan cheese, parsley, salt, lemon zest

Taken from tastykitchen.com/recipes/main-courses/lemon-garlic-and-parm-pasta/ (may not work)