12 ounces spaghetti, linguine or bucatini
2 leeks, thinly sliced
2 garlic cloves, thinly sliced
Zest and juice of 1 lemon, plus more lemon zest for serving
3 sprigs basil, plus more for serving
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper, plus more for serving
1 cup grated Parmesan cheese
Combine the pasta, 4½ cups water, leeks, garlic, lemon zest, basil, salt and pepper in a large skillet with 2-inch sides.
Bring the water to a boil and cook, stirring occasionally, until the water is nearly absorbed and the pasta is fully cooked, 8 to 10 minutes.
Add the lemon juice and Parmesan and toss to combine. Season with salt and pepper to taste. Garnish with basil leaves and lemon zest.
