Creamy Lemon Basil Pasta


Place a sauté pan over medium-high heat. Add butter and melt. Sauté garlic in butter for one minute. Then stir in cream, half and half, Parmesan cheese, lemon zest, and lemon basil. Cook fresh pasta in boiling, salted water or two minutes or until al dente. Taste sauce, and add salt and pepper to flavor. Stir in lemon juice. Add pasta to the sauté pan and toss until coated. Garnish with more lemon basil and freshly grated Parmesan cheese.


  • 1 lb. fresh angel hair or fettucini pasta
  • 4 cloves garlic, minced
  • 6 tbsp. unsalted butter
  • 1 cup each cream AND half and half
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp. lemon zest
  • ½ cup chopped fresh lemon basil (plus more for garnish)
  • 2 tbsp. lemon juice
  • salt and black pepper to taste