People.com Lifestyle Food Ruth Rogers' Spaghetti with Lemon and Basil The chef and author of River Cafe London serves up a deliciously quick dinner from her new cookbook. By People Staff Published on April 16, 2018 10:39 AM Share Tweet Pin Email Photo: Victor Protasio The chef and author of River Cafe London serves up a deliciously quick dinner from her new cookbook. Ruth Rogers’ Spaghetti with Lemon & Basil ½ lb. uncooked spaghetti2/3 cup olive oil1 tsp. lemon zest, plus ½ cup fresh juice (from 3 lemons), divided5 oz. Parmesan cheese, finely grated (about 31/3 cups)¼ tsp. finely ground sea salt¼ tsp. black pepper½ cup chopped fresh basil 1. Bring a large pot of generously salted water to a boil over high heat. Add spaghetti, and cook until al dente, 9 to 11 minutes. Drain spaghetti, reserving ¼ cup cooking water. Return drained spaghetti to pot; cover and set aside. 2. Whisk together oil, lemon juice and reserved ¼ cup cooking water in a medium bowl; add cheese, and stir until mixture is thick and creamy. Stir in salt and pepper. 3. Add lemon sauce to spaghetti in pot; toss until pasta is evenly coated with sauce. Stir in basil and lemon zest; serve immediately. Serves: 6Active time: 10 minutesTotal time: 15 minutes Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more? Click here to subscribe to the People Food newsletter.