Lemon Basil Spaghetti Agli Olio

Ingredients:
kosher salt
1 lb. spaghetti
3 tbsp. extra-virgin olive oil
2 lemons, 1 zested, both halved with seeds removed
2 tbsp. butter
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
1 cup vegetable stock
1 cup freshly grated Parmesan, divided
1 cup chopped fresh basil, divided

Procedure:
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions, until al dente. Drain, reserving 1 cup pasta water.

Return pot to stove over medium-high heat. Add olive oil to pot and place lemons cut side down on the bottom of the pot. Sear lemons until they have a golden brown color, about 3 minutes, then remove and set aside. Add butter, garlic, and red pepper flakes to pot; cook until garlic has softened, 2 to 3 minutes. Add 1 tablespoon lemon zest, juice of 2 lemons and vegetable stock; season with salt and pepper and stir.

Add pasta to pot with garlic-lemon mixture, then mix in half the Parmesan. (If pasta seems dry, slowly add reserved pasta water until desired consistency.) Just before serving, mix in half the basil.
Transfer pasta to a platter and top with remaining parmesan and basil. Serve immediately.