Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the spaghetti in a colander.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the lemon juice, lemon zest, chopped basil, salt, and black pepper. Cook for another 2 minutes.

Add the drained spaghetti to the skillet and toss to coat in the sauce. If the pasta is too dry, add reserved pasta water a little at a time until desired consistency is reached.

Serve immediately, garnished with grated parmesan cheese and additional lemon zest.