Ingredients:
- 1 lb spaghetti
- salt and water to boil the spaghetti
- juice and zest of 2 lemons
- 3 Tbsp. olive oil
- 3-4 cloves garlic, chopped
- 3/4 C. half and half
- 3/4 C. grated Parmesan cheese
- 1/2 C. parsley, finely chopped
- 1/2 C. basil, chopped
Instructions:
- Start preparing spaghetti according to package instructions. After the spaghetti has been boiling about 5 minutes, add lemon juice to water.
- Heat a pan with olive oil to low-medium heat. Add garlic.
- Add half and half and a ladle of the lemony water from the pasta pot to the pan with the olive oil and garlic. You may need to increase the heat a little bit to help it bubble.
- Drain spaghetti about 2 minutes before it should be done (according to the package).
- Add lemon zest and 1/2 C. Parmesan cheese to the sauce mixture. Stir and let bubble about 1 minute, then pour sauce over the drained spaghetti.
- Top with chopped parsley and basil and the last 1/4 C. of Parmesan cheese.
Goes great with french bread, a salad, and a couple of strawberries on the side.
*Inspired by Rachael Ray’s Lemon Spaghetti Recipe.