I must admit to being disenchanted with the crop of new restaurants.

There is a plethora of Korean, Steak, Thai and Vegan places to dine along with over $200 plus per person fixed price menus without adult beverages, tax and tip.

The restaurants are all uninspired.

Today, you can devour a delicious, easy recipe.

Here’s the line up.

½ box of spaghetti (2-3 servings)
1 cup reserved pasta water
3 tablespoons butter
1 lemon
Grated parmesan cheese
Olive Oil
Salt

1. Bring a large pot of salted water to a boil
2. Add in your pasta and cook until al dente (about 9 minutes).
3. Strain pasta and reserve 2 cups of pasta water.
4. Add one cup of the reserved pasta water to a large, heated saucepan along with the butter.
5. Add in your pasta and lemon juice and hey, just toss in the lemon and let it marinade with the spaghetti, butter and pasta water so they zest the pasta.

I love the taste of Meyer lemons, but they are not always available.
6. Whisk with a wooden spoon on medium heat for about 5 minutes. I switch to tongs to swirl and coat. .
7. Serve and top with a generous helping of only REAL freshly grated parmesan cheese and top with a drizzle of olive oil.

So good!