Spaghetti with Lemon and Olive OIl

Lemon, Parmesan, pepper and olive oil all playing very nicely together on my pasta plate. I was tempted to bump up the lemon juice and zest, but resisted. And glad of it. Following the recipe as it stands, the strong flavors were balanced.

Composed of pantry staples and using one pot, the longest step is waiting for the pasta water to boil. Once the noodles are cooked, the rest of the recipe comes together very quickly.

Adding some poached chicken bits or some shrimp would not come amiss, and promote it to main-dish status.

I will make it again and I would cheerfully serve it to company.