Fettuccine with Lemon, Mint, and Parmesan

Martha Stewart Living, 2008

Makes 4 servings

    1 pound fettuccine pasta                                       
    Salt                                                           
    3 ounces grate parmesan cheese (1 c)                           
    2 tablespoons lemon zest                                       
    1 tablespoon +1 tsp lemon juice                                
    1/2 cup torn mint leaves                                       
    1 tablespoon evoo                                              
    Crushed red pepper                                             

Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.

Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes if desired. Divide among dishes, garnish with cheese, and serve immediately.