Zesty Italian Lemon and Herb Spaghetti with Cherry Tomatoes

Ingredients

• 12 ounces spaghetti
• 2 tablespoons olive oil, extra virgin
• 3 cloves garlic, finely chopped
• 1 pint cherry tomatoes, halved
• 1 lemon, zested and juiced
• 1 cup fresh basil, chopped
• 1 cup fresh parsley, chopped
• 1 teaspoon red pepper flakes
• 1 cup grated Parmesan cheese
• to taste salt
• to taste black pepper, freshly ground

Method

1. 01
   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the spaghetti.
2. 02
   In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. 03
   Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices.
4. 04
   Stir in the lemon zest, lemon juice, and red pepper flakes. Season with salt and freshly ground black pepper to taste.
5. 05
   Add the cooked spaghetti to the skillet along with the reserved pasta water. Toss everything together to coat the spaghetti with the sauce.
6. 06
   Remove the skillet from heat and fold in the chopped basil and parsley, ensuring they are evenly distributed.
7. 07
   Serve the spaghetti immediately, garnished with grated Parmesan cheese and additional fresh herbs if desired.