Bring a pan of salted water to the boil; cook the spaghetti as per the pack instructions.
Meanwhile, zest and juice the lemons in a bowl, stir in the grated parmesan.
Drain the pasta once cooked and mix in the lemon and parmesan dressing, season well.
For best results, cook pasta until it is al dente - use linguini if you prefer.
Be careful when zesting the lemon as you don't want the pith which tastes bitter.To really boost the flavours of the lemon and parmesan dressing, prepare a few hours and stick it in the fridge, before adding the pasta.
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