Lemon Pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the spaghetti in very salty water until al dente.

Step 2

While the pasta cooks, zest the lemons with a microplane – being careful to avoid the bitter white pith under the skin – and place lemon zest in a large mixing bowl.

Step 3

Juice each lemon and add lemon juice to the mixing bowl with the lemon zest. Make sure to remove any seeds.

Step 4

Add olive oil and shredded parmesan cheese to bowl and stir to combine.

Step 5

When pasta is al dente, save a ladle-full of pasta water and place it in a separate small bowl.

Step 6

Drain pasta.

Step 7

Add hot drained pasta to your lemon-oil-cheese mixture. Toss to combine until cheese has melted and pasta is evenly coated. If it needs a little more moisture, add a splash of the reserved pasta water.

Step 8

Taste pasta and season to taste with salt and plenty of fresh ground black pepper.

Step 9

Reserve a tablespoon or so of chopped herbs for garnish.

Step 10

Toss remaining parsley and basil with the pasta until herbs are evenly distributed.

Step 11

Serve immediately and top with reserved herbs for garnish.