Lemon Spaghetti Salad

Lemon Spaghetti Salad 1 pound package of dry spaghetti ½ cup extra virgin olive oil ¾ cup freshly grated parmesan cheese Juice of 3 lemons Zest of one lemon, finely grated and minced ¼ cup chopped fresh mint (fresh tarragon or basil make good substitutes) Salt and pepper to season ½ cup chopped green onions Boil the spaghetti to al dente in salted water. Drain the spaghetti. Whisk together the remaining ingredients to make the dressing, and then toss together with the cooked spaghetti and serve hot or cold.