Lemon Spaghetti – Rachael Ray

Ingredients

• Salt
• 1 pound spaghetti
• 3 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan
• 4 cloves garlic, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 lemons, zested and juiced
• 1/2-3/4 cup heavy cream
• 1 cup grated Parmigiano Reggiano
• Handful flat-leaf parsley, finely chopped
• 1/2 cup fresh basil (10-12 leaves), very thinly sliced