Words to describe this lemon basil parmesan pasta: fresh, lemony, cheesy, delicious, and fresh again!
1 box of pasta
1/2 stick butter, melted
1 1/2 cup half-and-half (can substitute heavy cream for some portion of this if you want a creamier, richer sauce)
1 cup to 1 1/2 cups grated cheese (parmesan and/or mozerlla) use more cheese if you like it cheesy!
salt and pepper, to taste
2 garlic cloves, crushed/chopped, add more to taste
a handful or 2 of fresh basil leaves, chopped
Cook pasta as directed. While pasta is cooking begin to melt butter in pan over medium heat. Cut your lemons in half and squeeze in the juice of 2 to 3 lemons. If you don’t want an overpowering lemon taste, start with 2 lemons, than taste and add more lemon if desired. Add the half-and-half or cream, salt and pepper, and garlic, whisk until hot. Stir in the cheese and whisk until melted. Drain pasta. Pour sauce over pasta, add the basil and mix into the pasta. Enjoy!
Tip- If you do happen to add too much lemon, you can try adding sugar to the sauce to help cancel out some of the sourness.
Adapted from The Pioneer Woman
What’s on our menu this week? Asian chicken lettuce wraps, calzones, mom’s spanish rice, and kielbasa, potatoes and pepper bake!
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