Tuscan Pasta

1 lb. white spaghetti (wheat is too heavy)
4 ¼ t salt
6 T of EVOO
¼ C minced garlic
¾ t crushed red pepper
3 T chopped parsley
2 t lemon juice
½ C fresh Parmesan, grated

1) Bring 4 quarts of water to a rolling boil in a large stockpot and add 1 tablespoon of salt and spaghetti. Cook to Al Dente, about 6-8 minutes. Reserve ⅓ cup pasta cooking water and drain.

2) While water is heating, combine 3 tablespoons EVOO, 3 tablespoon of garlic and ½ teaspoon of salt in a medium skillet. Cook over med-low heat, stirring constantly, until garlic foams and is sticky and straw colored, 10-12 minutes. Off heat add remaining tablespoon of minced garlic, red pepper, parsley, lemon juice and 2 tablespoons of pasta water and stir to keep from clumping.

3) Transfer drained pasta to warm stockpot. Add remaining 3 tablespoons of EVOO and pasta water. Toss to coat. Add garlic mixture and ¾ teaspoon of salt. Toss to combine. Serve immediately and sprinkle with Parmesan cheese.

4) This recipe is almost better left over and cold! I love eating it cold on a bed of spring mix too.