Lemon Rosemary Spaghetti

~Lemon Rosemary Pasta~
Ingredients:
500g spaghetti noodles
2 lemons...zest and juice
1 cup freshly grated Parmesan cheese (optional)
¼ cup of extra virgin olive oil 2-3 TBS of fresh rosemary, finely chopped
2 TBS sea salt for the pasta water
4 large cloves of garlic, finely chopped
¼ cup fresh parsley

Directions:
Put a large pot of cold water on to boil with at least 2 tablespoons sea salt. When the water is at a rolling boil, add the pasta and cook. While water is boiling, zest and juice the lemons, grate the cheese, chop the rosemary, parsley and garlic and set aside. When the pasta is almost ready to be drained, take out about 1 cup of the water the pasta has been cooking in and set aside. Drain the pasta.
Put the pot back on the heat and add the olive oil and the garlic, heat on medium/high. Cook and stir for 30 seconds. Add the chopped rosemary and turn off the heat.
Add the lemon zest and the juice to the pot and stir. Add the pasta back into the pot and add the cheese and the parsley and ½ the reserved pasta water. Toss the spaghetti with the other ingredients until it is well mixed. If it looks a little dry, add the rest of the pasta water and keep mixing. When it looks well mixed serve immediately.
(leave out parmesan if vegan)