Spaghetti al Limone

From inthekitchenwithkath.com

(Based on a recipe from “The Seasons of Parmigiano-Reggiano: Twenty-four recipes and tips celebrate old and new ways to use the world’s unique Parmesan cheese”)

Serves 2

6 oz. spaghetti

3 Tablespoons butter

1 teaspoon lemon zest

3 teaspoons lemon juice

¼ teaspoon salt

Freshly ground black pepper

2 Tablespoons chopped fresh basil leaves (or parsley)

¼ cup freshly grated Parmigiano-Reggiano

1. Heat water for the pasta. When it’s boiling, add about 2 tablespoons salt and the pasta and cook according to the package directions.

2. Melt the butter in a pan over medium-low heat. Add the zest, juice, salt and pepper. Heat for about 1 minute.

3. When the pasta is done, toss it with the lemon butter, basil, and Parmigiano-Reggiano. Serve immediately, offering extra Parmigiano-Reggiano to grate at the table.