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Lemon Spaghetti

Aubrey Cota
  • 15 minutes
  • Serves 4

INGREDIENTS

1 lb

thin spaghetti

1/2 cup

olive oil

2/3 cup

Parmesan (shredded)

1/2 cup

fresh lemon juice

2 tbsp

lemon zest (divided)

1/4 cup

Italian parsley (chopped)

salt

1 tsp

fresh ground pepper