Creamy Lemon Spaghetti

Creamy Lemon Spaghetti


  1. 8 oz. spaghetti (half a package)
  2. 4 Tbsp. unsalted butter
  3. 3 cloves garlic, minced
  4. Zest from 2 lemons
  5. 1/2 cup heavy cream, divided
  6. to taste Salt and pepper
  7. 1/4 cup freshly grated parmesan, with extra for serving
  8. 1/4 cup chopped fresh basil (not dried)


  1. Salt a large pot of water and turn your heat to high. When the water is boiling, cook the pasta until al dente. Meanwhile, melt the butter in a saucepan over medium heat. Add the garlic and sauté lightly. Add 1/4 cup of the cream. Add salt and pepper and stir until smooth.

  2. When the pasta is finished cooking, drain and add to the saucepan along with the remaining cream. Add in the lemon zest and lemon juice. Toss well, making sure that all the spaghetti gets covered. Add parmesan, chopped fresh basil, plus salt and fresh cracked pepper to taste. Top with more lemon zest if desired.

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