Zest of 1/2 lemon + 1/2 c freshly squeeze lemon juice (about 3 large lemons)
1 c dry white wine
1/2 c grated parmesan
Salt + freshly cracked pepper, to taste
8–10 Fresh basil leaves, rolled and sliced into strips, optional
Red pepper flakes, for serving, optional
Heat olive oil + butter in a large skillet over medium heat. Add garlic and cook for 2-3 minutes, until golden and fragrant, being very careful not to burn the garlic. Reduce the heat if need be.
Reduce heat to low, add wine, lemon juice and zest and cook for 4-5 minutes.
Bring a large pot of salted water to a boil; cook pasta per instructions on package.
When pasta is finished cooking, reserve 1 c pasta water and set aside. Drain, add directly into skillet with garlic, lemon juice, and wine; toss it up! If needed, add little bits of reserved pasta water until desired consistency is reached.
Add parmesan and basil (if using) and toss together again. Season to taste with salt, freshly cracked pepper, and red pepper flakes if using.
Serve in bows with more parmesan and lemon wedges.