Barilla Spaghetti with Lemon, Parmigiano Reggiano and Basil

• 2 fresh lemons
• 1/3 cup extra-virgin olive oil
• 2/3 cup grated Parmigiano-Reggiano cheese
• salt and pepper to taste
• 1 (454 g) package Barilla Spaghetti
• 8 leaves fresh basil, chopped

1. Grate lemon peels to yield 1 tablespoon of lemon zest.
2. Juice lemons to yield 1/2 cup of fresh lemon juice.
3. Whisk olive oil, Parmigiano-Reggiano, and lemon juice in a large mixing bowl to blend; add salt and black pepper to taste.
4. Set lemon sauce aside.
5. Bring a large pot of water to a boil; season with salt.
6. Cook pasta according to package directions.
7. Drain pasta; reserve 1 cup of the cooking liquid.
8. Add spaghetti to the lemon sauce; toss with basil and lemon zest.
9. Toss pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.
10. Season with more salt and pepper to taste.
11. Transfer to individual serving bowls and serve.

fresh lemons, extravirgin olive oil, cheese, salt, barilla spaghetti, fresh basil

Taken from allrecipes.com/recipe/barilla-spaghetti-with-lemon-parmigiano-reggiano-and-basil/ (may not work)