Lemon Basil Parmesan Pasta

Lemon Basil Parmesan Pasta
Words to describe this lemon basil parmesan pasta: fresh, lemony, cheesy, delicious, and fresh again!

Lemon Basil Parmesan Pasta
1 box of pasta
1/2 stick butter, melted
2-3 lemons
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.
Lemon Basil Parmesan Pasta
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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  1. Chandra@The Plaid and Paisley Kitchen says

    Oh this looks so fresh and pleasing right now while it is so cold out! Thanks for linking up at Show Me Your Plaid Monday’s!

  2. memoriesbythemile says

    This looks so delicious, thank you for sharing it on Memories by the Mile. Your pictures are so good.
    Wanda Ann

  3. says

    Beth, that looks DELICIOUS!!!

    Thanks so much for sharing this at The DIY Dreamer… From Dream To Reality! I’m looking forward to seeing what you link up this evening! :)


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