Lemon Pasta

Another Siri Daly recipe from the Today show. We really like the flavor and served it with shrimp that were sauted in butter and lemon juice along with a little zest. I personally would prefer it with real pasta or even fresh pasta like angel hair next time. I made it last night with Banza chick pea pasta and Kevin said he loved it with that! Also I halved the recipe and it was plenty for 2 dinners and a leftover for lunch!

• 1 pound spaghetti
• 4 tablespoons unsalted butter
• 4 lemons, zested and 2 juiced
• 1/4 cup half and half or heavy cream
• 1/2 cup grated Parmesan, plus more for serving
• Salt and freshly ground black pepper
• Chopped flat leaf parsley and lemon zest for garnish ;)
• 1. Bring a large pot of generally salted water to a boil over high heat.
  2. Cook spaghetti one to two minutes less than package instructions, until al dente. Reserve 3/4 cup pasta water after the pasta has finished cooking.
  3. While the pasta cooks, make the sauce. In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup pasta water and bring to a low simmer. Season with salt and pepper.
  4. Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and remaining 1/4 cup of pasta water if it is dry. Turn off the heat and stir in the Parmesan. Serve with freshly ground black pepper and more Parmesan.