"LEMON SPAGHETTI"

From Everyday Italian by Giada de Laurentiis

2/3 cup olive oil
2/3 cup freshly grated parmesan cheese
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)

In a large bowl, whisk the olive oil, parmesan cheese, lemon juice, 3/4 teaspoon salt and 1/2 teaspoon pepper to blend.  Set the lemon sauce aside.  (The sauce can me made up to 8 hours ahead.  Cover and refrigerate.  Bring to room temperature before using.)

Meanwhile, cook spaghetti, stirring occasionally until tender but still firm to the bite.  Drain, reserving 1 cup of the cooking liquid.  Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.  Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.  Season pasta with more salt and pepper to taste.  YIELD:  4 main-course servings, 6 side-dish servings

**Great with "Mary's Grilled Chicken"