Ingredients
Scale
- 12 ounces of your favorite pasta (e.g., fettuccine or linguine)
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh basil
- Optional: 1/2 cup sun-dried tomatoes, sliced
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant and golden.
- Pour in the heavy cream, stirring gently to combine with the garlic. Let it simmer for about 3 minutes, allowing the flavors to meld.
- Reduce the heat to low and add the Parmesan cheese, stirring until it melts into a smooth sauce. If the sauce is too thick, gradually stir in the reserved pasta water until you reach the desired consistency.
- Add the cooked pasta to the skillet, tossing to coat the noodles evenly in the creamy sauce.
- Stir in the lemon zest, salt, and pepper. Taste and adjust the seasoning as needed. If using sun-dried tomatoes, add them now for an extra burst of flavor.
- Remove from heat and sprinkle with fresh basil just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
