- 1 1/2 sticks butter
- 2 cups finely grated Parmesan
- 1 pound whole grain spaghetti, cooked, plus 1 cup pasta cooking water
- 1/4 cup chopped fresh tarragon
- 3 tablespoons plus 1/2 tsp. lemon zest
- 2 tablespoons fresh lemon juice
In large pot, melt butter and 1 1/2 cups Parmesan with hot pasta cooking water and tarragon over medium. Add hot pasta, zest and juice. Toss until coated; season. Top with remaining Parmesan.