Quick Lemon Pasta
Ina Garten inspired me to make this recipe with my own little twist to her Fan-Favorite Lemon Capellini. I used what I had on hand, added a couple of things and it was delicious! 
My Twist...
Ingredients:
Salt and freshly ground black pepper 
1 lb. thin spaghetti 
1/2 pound (2 sticks) salted butter 
Zest and juice of 2 large lemons 
1 tbsp chopped basil, I used Gourmet Garden (Semi-dried and lasts 4 weeks)
Grated parmesan to taste

Directions:
Add 2 tablespoons of salt to a large pot of boiling water. 
Add the thin spaghetti and cook to package instructions. 
Meanwhile, heat a large sauté pan, add the butter, and heat until the butter is melted. 
Add the zest and juice of the 2 lemons. Add 1 teaspoon pepper and swirl the pan to combine. 
As soon as the pasta is cooked, lift the pasta out of the water, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. 
Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist. Add chopped basil and parmesan. Mix well. And we are done!

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