Lemon Spaghetti - cooking recipe

Ingredients

1 lb spaghetti
2/3 cup olive oil
2/3 cup parmesan cheese, grated (fresh is best)
1/2 cup fresh lemon juice (about 3 lemons, and try not to use the store-bought juice)
1 teaspoon salt
1/2 teaspoon pepper, freshly ground if possible
1 tablespoon lemon zest
1/3 cup fresh basil (chopped)

Preparation

Cook the pasta in a large pot of boiling, salted water according to package directions (until al-dente') Stirring occasionally, about 8 minutes.
Meanwhile, whisk the olive oil, Parmesan cheese and lemon juice in a large bowl.
Drain the pasta, reserving 1 cup of the cooking liquid.
Toss the pasta with the lemon sauce, and add the reserved cooking liquid and toss again. (Adding 1/4 cup at a time as needed to moisten.).
Season with the salt & pepper. Garnish with lemon zest and chopped basil.