Adam and I are trying to join the Meatless Monday movement to eat a little healthier and lower our carbon footprint. And this Lemon Spaghetti recipe from Giada De Laurentiis is so perfect on a hot night that neither of us missed the meat. And so insanely fast and easy that it feels odd posting photos. But I’ll post a couple. You could halve this recipe for 2, or have lunch leftovers.

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil (I actually mixed those in to the pasta).