1 pound spaghetti, dry
½ cup olive oil extra virgin
2 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon lemon zest
¼ cup fresh lemon juice
¼ cup chicken or vegetable broth
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
1 cup basil microgreens
½ cup chopped fresh parsley
freshly grated Parmigiano-reggiano