Lemon Spaghetti

Heat a large pot of water to boiling, add a generous pinch of salt, and add spaghetti. Cook until al dente (about 6 minutes for whole wheat).

Meanwhile, in the bottom of your serving bowl, combine lemon juice, Parmesan cheese, lemon zest and thyme. Whisk together until incorporated. Slowly stream in olive oil while whisking. Add salt and pepper to taste.

Either drain pasta and reserve 1/2 cup of cooking water or transfer pasta with a slotted spoon from pot to bowl. (I just transfer the partially drained pasta with a slotted spoon since I’m going to add cooking water to thin the sauce anyway but if you are afraid you’ll end up with too much water, drain it first. Just make sure to reserve some of the cooking water – you may need anywhere from 1/4 to 1/2 cup of water.)

Toss pasta with sauce to coat evenly (add in reserved pasta water if needed to get it to your desired consistency) and add in chicken. Stack basil leaves, roll, and chiffonade into ribbons. Add to pasta and top with additional Parmesan if desired.