Spaghetti al Limone e Prezzemolo

Peel and finely chop the garlic. Wash, dry and finely chop the parsley.
Wash a lemon in hot water and grate the zest. Then cut both lemons in half, squeeze and measure out about 100 ml of lemon juice. Then grate the Parmesan.
Bring enough water to the boil and add plenty of salt. Cook the spaghetti in water for 8-9 minutes until al dente. At the end, remove two ladles of pasta water.

In the meantime, fry the Mediterranean olive in a pan. Add the garlic briefly, then add the lemon zest, lemon juice and the pasta cooking water.
Then mix in the Parmesan and allow to melt. Fold in the drained spaghetti and finally the chopped parsley.
Garnish the lemon pasta with a little Parmesan cheese, finely chopped parsley leaves and lemon slices.