INGREDIENTS
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1 pound Barilla Spaghetti
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2 fresh lemons
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⅔ cup extra virgin olive oil (I used ⅓ cup)
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⅔ cup parmigiano-reggiano cheese, grated
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¾ teaspoon salt
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½ teaspoon pepper
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⅓ cup fresh basil chopped
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(I added 2 teaspoons of minced garlic)