Zest of 1 lemon Juice of 1 lemon 1-1/2 Tablespoons olive oil 8 basil leaves, thinly sliced 2 teaspoons chopped parsley 3 ounces spaghetti pasta Salt and fresh ground pepper 1/4 cup grated Parmesan cheese 1/2 cup cream
Add the lemon zest and juice, oil and herbs to a large bowl. Boil the pasta in a large pot of salted water until just tender; drain. While water is coming to a boil, pour cream into small pan and bring to a boil. Reduce heat to a simmer and let simmer until slighltly reduced and thickened. Place the pasta into the bowl of lemon and herbs. Pour cream over and and toss to mix. Season to taste with salt and pepper. Sprinkle with Parmesan cheese and serve.