Angel Hair Pasta and Parsley Sauce

3 large garlic cloves, minced
2 lemons
3/4 cup minced fresh parsley
1 pound angel hair pasta
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons grated Parmesan cheese

Grate the zest from the lemons (leave out the bitter white pith). In a bowl
combine lemon zest, parsley, and garlic. Set aside this gremolata. Cook angel
hair pasta in a pot of boiling salted water until done but still firm about 3
to 5 minutes. In a large frying pan, warm olive oil over medium low heat. Add
the gremolata and salt and pepper. Cook for 1 minute, don't burn the garlic.
Drain pasta and pour gremolata into pan. Toss and sprinkle with Parmesan on
top.
Serves 4 to 5.