This is so easy, fresh and tangy. It takes no time to put together and is as good at room temperature as it is hot. It can be served as a carb on the side with a broiled fillet of salmon or chicken or as it is on it’s own.
Thanks to Giada De Laurentiis again!

Serves 6

1lb spaghetti
2/3 cup olive oil
2/3 to 1 cup grated parmesan cheese
1/2 cup fresh lemon juice (about 3 large lemons)
salt and freshly ground black pepper
1 heaped tbsp lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in boiling, salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
Meanwhile, whisk the oil, parmesan cheese and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the pasta cooking liquid.
Toss the pasta with the lemon juice and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten.
Season with salt and pepper.
Garnish with lemon zest and chopped basil