Spaghetti with Rosemary Lemon
Ingredients
- 2 quarts water
- 1 tablespoon kosher salt plus 1/2 teaspoon, divided
- 1 pound whole-wheat spaghetti or gluten-free spaghetti
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, smashed and peeled
- 3 fresh rosemary sprigs
- 1 cup freshly grated Pecorino Romano cheese, plus more for serving
- 1 teaspoon lemon zest
- ½ teaspoon ground pepper, plus more for serving
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