Finely grate the lemon peel without the white part which is bitter.
Mince the garlic cloves.
Sauté the garlic with the olive oil in a small saucepan.
When the garlic begins to brown, pour the vinegar over it to deglaze it, then take it off the heat and add pepper.
Cook the pasta al dente, at the end of cooking keep 5 cl of water.
In a large frying pan, pour the 5 cl of cooked pasta with the garlic, the oil and the vinegar, then add the lemon zest and half of the grated parmesan cheese.
Mix well then add the cooked pasta with a little olive oil.
Allow to warm up for 5 minutes.
Now you can enjoy the delicious lemon pasta bones.
