- 1 Pound of Pasta
- 1/4 Cup Medium or Robust EVOO
- 16 Fresh Basil Leaves, Chopped
- 1 Lemon, Zested and Juiced
- 2 Teaspoons Salt
- 3/4 Cup Grated/Shaved Parmesan Cheese
Cook pasta according to directions. Drain. Mix EVOO, basil. lemon zest, lemon juice, and salt in a bowl. Toss the oil mixture into the hot pasta and let the warmth of the pasta and let the warmth of the pasta heat the sauce. Serve topped with Parmesan Cheese.