Spaghetti With Lemon And Basil

*This is for all you "I can't cook" people out there...you can do this one! I promise!

Remember that amazing cookbook I was talking about? Well we've already used it like 3 times this week. I'm already becoming extremely attached. Anyway, we made the best recipe last night! It was so simple and full of flavor. Make it this weekend! It won't disappoint!

photo source
I really wish I took a picture of the real thing...this photo doesn't cut it. So sorry! You'll see when you make it though!

Spaghetti With Lemon And Basil
serves 2

To measure spaghetti without a scale, bundle it into a tight, round bunch and measure the diameter with a ruler; 1/2 pound of spaghetti should measure 1 1/4 inches. The flavor of this dish depends on high-quality extra-virgin olive oil, fresh-squeezed lemon juice, and fresh basil (I didn't use fresh..I had dried).

Ingredients:

1/2 pound shaghetti
salt
1/4 cup extra-virgin olive oil
2 1/2 tablespoons fresh lemon juice plus

1 teaspoon grated lemon zest
1 garlic clove, minced to a paste (do this by mincing very small, then drag the side of the knife over the minced garlic over and over again to create a paste)
1 ounce parmesan cheese, grated (about 1/2 cup)

1 tablespoon butter, unsalted and softened
2 tablespoons shredded fresh basil (I just used dried)

Directions:

1. Bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

2. Whisk olive oil, lemon juice, lemon zest, garlic, and 1/4 teaspoon salt together in a bowl, then stir in the Parmesan cheese until thick and creamy.

3. Add the olive oil mixture, butter, and basil to the pasta, and toss to combine, adjusting the sauce consistency with the reserved cooking water as desired. Season with salt and pepper to taste and serve.