WHAT TO MAKE WITH LOTS OF LEMONS RECIPES

Steps:

• Cook pasta according to package directions, omitting fat and salt. Drain, reserving 1 1/2 cups cooking water.
• Meanwhile, trim and discard ends from 2 lemons, then thinly slice crosswise, removing any seeds. Cut rounds into half-moons. Squeeze 3 tablespoons juice from remaining lemon. If using whole zucchini or squash, use a vegetable peeler or mandolin to thinly slice squash into planks. Cut planks in half lengthwise and set aside.
• Heat oil in a deep, large skillet over medium-high. Add lemon slices in an even layer and cook, flipping occasionally, until lightly browned in spots, about 4 minutes. Add asparagus, garlic, and crushed red pepper; cook, stirring often, until asparagus is crisp-tender, about 2 minutes.
• Add lemon juice, drained pasta, and 1 cup reserved cooking water; cook, stirring and shaking skillet constantly, until a light, creamy sauce forms and coats pasta, 1 to 2 minutes. Remove from heat. Add zucchini or squash ribbons, sliced basil, and salt, tossing to combine. Add a little more reserved cooking water if needed to maintain a creamy consistency. Divide pasta evenly among 4 bowls, and sprinkle evenly with cheese. Garnish with basil leaves.