Ingredients
1 pound spaghetti (I used Barilla Thin Spaghetti.)
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
Zest and juice of 2 lemons
3/4 cup half and half
1 cup Parmesan cheese, grated or shredded
1/4 cup parsley, minced
1/2 cup fresh basil, thinly sliced

Instructions
1. Bring a large pot of salted water to boil.  Cook spaghetti 2 minutes less than directed by packaging. 

2. In a large skillet over low heat, sauté oil, garlic, and red pepper flakes. 

3. When pasta has been cooking for 5 minutes, add lemon juice and a 1/2 cup of cooking water from the pasta to the garlic mixture.  Add half and half to garlic mixture, increase heat to high, and simmer, stirring, for 5 minutes. 

4. Drain pasta.  Add lemon zest, Parmesan, parsley and basil to garlic mixture in skillet.  Stir well and remove from heat.  Add pasta and toss for 2 minutes to coat and allow pasta to absorb some sauce. 



Comments
I’m not sure where this recipe is from, it’s been in my files for quite some time.  The pasta has a great, strong lemon flavor and the red pepper flakes add just enough heat.  Lance and Art both had seconds, so this was quite a hit!

Shown here with Lemon-Garlic Chicken.