Description

This light and refreshing dish is so good, you won't want to stop eating it. The sauce is thicker than the no cook method and much better.

Ingredients

• 1 lb.spaghetti
• 1/2 cu. + 1 tbl. olive oil, divided
• 2 garlic cloves, minced
• 2/3 cu. fresh grated Parmesan
• 1/2 cup.fresh lemon juice (2 large lemons juiced)
• Salt to taste
• Fresh cracked black pepper
• 1 lemon zested, about 1 tbl.
• 2 tbl. fresh parsley leaves, chopped

Steps

1. Cook pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally.
2. In a medium pan add 1 tbl. olive oil and 2 garlic cloves. Cook garlic until starting to brown. Add remaining olive oil, lemon juice and parmesan to the pan. Whisk until combined and thickened.
3. Drain pasta, reserving 1 cu. pasta water. Add 1 cu. pasta water to the pan with the olive oil and lemon. Whisk until thickened. Add the sauce to the pasta and toss well to combine.