Lemon Spaghetti

I saw this recipe on Giada At Home and thought it would be great.  Her recipe is here.  I did modify it (left out shrimp, decreased oil, don't use the reserved water, half the recipe, etc). Scott and I both enjoy it and are excited to have a yummy "summer" meal!

1/2 lb spaghetti (or angel hair or any pasta)
1/4 C (at most) olive oil (I just drizzle it in until it is how I like it, but start with a little and add more as you like)
1/3 C grated parmesan
1T lemon zest
1/4 C lemon juice (about 1 lemon)
salt and pepper to taste
1/6 C (or whatever you feel) fresh basil, chopped


Cook pasta according to package and preference. While pasta is cooking, whisk together olive oil, parmesan, lemon zest and lemon juice in large bowl. Toss drained pasta with lemon sauce. Salt and pepper to taste and basil and toss.


Note: You can add chicken or any other kind of meat to it. Sometimes we spiralize a zucchini and use it for half of the noodles. It makes quite a bit and then we have some for lunches.  Enjoy!