1/2 pound spaghetti or other pasta (we used strozzapreti)
1 clove garlic, for rubbing
1 lemon (zest of 1 lemon, juice of 1 lemon)
2 1/2 tbsp evoo
1/2 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling
1/4 cup flat-leaf parsley, finely chopped
Drain pasta and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Toss and serve immediately.