Finely chop the mint leaves, peel and crush the garlic cloves, and grate the Parmesan cheese.

Heat 4 tablespoons of oil with a crushed garlic clove in a non-stick pan over medium heat for a few minutes until the oil is flavored, and the garlic turns lightly golden.

Remove from heat and add the chopped mint, heating for 1 minute. Remove garlic.

Cook spaghetti in boiling water with a tablespoon of coarse salt, and drain 2 minutes before ending cooking, reserving a glass of cooking water.

Add spaghetti to the pan with oil and mint along with 1 lemon's juice, grated zest of 1/2 lemon and cooking liquid. Cook over low heat a few minutes to fully cook pasta.

Remove from heat and stir in the Parmesan until melted and creamy.

Serve on plates with grated lemon zest and a few mint leaves.

Your creamy mint and lemon spaghetti is ready!