Lemon Spaghetti

Lemon Spaghetti

1 pound spaghetti (sometimes I use any ridged pasta, because the sauce coats it better)

3 tablespoons extra-virgin olive oil

4 garlic cloves, finely chopped

1/2 teaspoon red pepper flakes (I use more)

Zest and juice of 2 lemons

3/4 cup heavy cream

1 cup grated parmesan cheese

Optional - fresh parsley and basil leaves

Cook pasta.

While pasta is cooking, heat a large, deep skillet over low heat. Add the olive oil, garlic, red pepper flakes, and lemon zest.

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

When pasta is done cooking, drain and put in serving bowl. Pour sauce over, and toss to coat. Serve with parmesan cheese.