Spaghettini with Lemon Zest and Chives

1. 1

   In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.

2. 2

   Grate the zest of 1 lemon into a large pasta bowl.

3. 3

   Juice the lemon, and add juice to the bowl.

4. 4

   Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.

5. 5

   Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens.

6. 6

   Season with salt and pepper.

7. 7

   Toss well, and serve.

8. 8

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9. 9

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* Per serving · 4 servings · Values may vary.