Jessie James Decker's Lemon Basil Pasta

By Leite's Culinaria

Ingredients

Salt
8 ounces spaghetti
1 tablespoon (1/2 oz) unsalted butter
4 cloves garlic (minced)
1/2 cup heavy cream
Grated zest of 1 to 2 lemons (1/2 to 1 tablespoon) (preferably organic)
1/4 cup fresh lemon juice
1/4 cup grated Parmesan cheese (plus more for serving)
1/4 cup chopped fresh basil
Freshly ground black pepper
Crushed red pepper flakes
Lemon slices (for garnish)

Prep Time5mins
Cook Time20mins
Servings4

Instructions

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente.

Meanwhile, in a large saucepan over medium heat, melt the butter. Add the garlic and cook, stirring, until fragrant, 2 to 3 minutes.

Stir in the cream, lemon zest, and lemon juice, and simmer until the sauce is velvety and begins to thicken slightly, 3 to 4 minutes.

Drain the pasta, reserving 1/2 cup of the cooking water.

Reduce the heat under the sauce to medium-low and gently stir in the drained pasta, Parmesan, and basil. Keep stirring until the cheese melts and the basil wilts, 1 to 2 minutes. If a thinner sauce is desired, add some of the reserved cooking water to loosen the sauce, a spoonful at a time.

Remove the pan from the heat and season the spaghetti with salt, black pepper, and pepper flakes, to taste. Serve with more grated Parmesan and lemon slices.