Lemon Spaghetti

Modified from 30 Minutes Meals with Rachael Ray

salt

1 lb spaghetti

3 tbsp oil

4 cloves garlic, minced

1/2 tsp crushed red pepper flakes

2 lemons, zested and juiced

1/2 to 3/4 cup heavy cream

1 cup grated Parmesan cheese

Parsley, finely chopped (handful)

1/2 (10-12 leaves) cup fresh basil, very thinly sliced

Cook spaghetti (salt water). Heat a large skillet over low heat. Add oil, garlic and red pepper flakes.

Once spaghetti is cooking (about 5 minutes in), add lemon juice, a ladle of cooking water from pasta and cream to garlic and oil. Raise heat to bring sauce to a bubble.

Add lemon zest and cheese to cream sauce. Season with salt, to taste. Add cooked pasta in (you can either put the pasta into the skillet or the sauce into the pasta pan (after you drain the water), I prefer the latter), off heat, and toss the pasta with sauce, allowing it a minute or two to soak in.

Top pasta with parsley and basil.

Makes 4 servings.