Lemon Parmesean Cappellini

Thank you, Regina, for sharing this recipe with me.  We were on our way to try the new Bottega Americano restaurant in East Village for the first time, and naturally started talking about food.  Regina mentioned she had made a most delicious recipe that she got from Giada, on the Food Network.  It's so simple, and can be served as a main course or a side dish, and the best part is, it takes less than 15 minutes from start to finish, including cooking the pasta.  Here it is in it's original form.  After you try this and love it, you can vary it in many ways.  Enjoy.

                                                          Lemon Parmesean Cappellini

1/4c. olive oil
1/4c. parmesean cheese
1/4c. lemon juice (possibly a little less the first time you make it)

1 package cappellini (or in my case, whole wheat spaghetti)

Combine top three ingredients and set aside.  Cook pasta to desired doneness and drain.  Add the olive oil mixture and toss and serve.  It's so delicious.  The cheese melts and the lemon gives the dish a nice tang.  Just don't overdo the lemon juice on your first try.  You can always add more next time if you like more.  Variations of this dish are as follows:  Grill a few shrimp or scallops, and place on top of pasta for a meal with protein.  Take leftover veggies, like zucchini or fresh tomatoes and put on top of pasta.  Don't forget some fresh basil, chopped.  It always completes a past meal.  Hope you like this as much as I did, and thanks again, Regina, for sharing.