Lemon Spaghetti

1 lb spaghetti
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 lemons, juce and zest of
1/2-3/4 cups heavy cream
1 cup grated parmigiano-reggiano cheese
handful parsley
1/2 cup fresh basil, thinly sliced

Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.

Heat a large deep skillet over low heat. Add oil and garlic and crushed red pepper flakes.

When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.

Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half the cheese to the cream sauce. Season the sauce with salt to taste. Add pasta and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.

Top the plates of pasta or platter with remaining cheese, parsley and basil.

Good recipe that we like. I don't top the pasta with the cheese, parsley and basil. I mix the basil in to the pasta & sauce. I then put probably 3/4 cup of the cheese into the sauce mix also. Easy quick meal!