Summer Spaghetti

by Cris Pollard
(Mount Juliet, TN, USA)

I came up with this recipe while trying to re-create a recipe I've had at a local restaurant. It doesn't taste quite the same, but it's a great dish when you want a light meal. It's also a good way to use leftover spaghetti noodles.

3 cups of cooked spaghetti noodles
3 Tablespoons olive oil
1 clove minced garlic
4 Roma tomatoes, diced
2 Tablespoons fresh lemon juice
Fresh basil
1/2 fresh Parmesan cheese
Salt and pepper to taste

Heat olive oil in medium sauce pan. Place tomatoes and garlic in the oil and heat through until tomatoes are soft. Be careful not to brown the garlic. After tomatoes are softened, remove from heat and stir in lemon juice. Toss with cooked pasta and fresh basil. Sprinkle with Parmesan cheese before serving.