Lemon Basil Spaghetti

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Hey guys!

I’m still in a bit of a babymoon slash walking-zombie-tired-daze since I had my sweet baby {eureka! he came out!!}, but wanted to post a quick and easy {and really really delicious} dinner recipe for you.

I’ve posted a lemon pasta recipe before with lots of veggies, but this time I made it more Blake friendly….read: less green things.

I also didn’t have everything I needed on hand for that recipe, so this one is a bit of a stretch/variation. It’s not too lemony, creamy with not a lot of calories {thanks to some evaporated milk} and ready in about 20 minutes. Winning!

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With spring *hopefully* around the corner, this recipe will definitely book in the new season nicely 🙂

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See you on Friday with another recipe….and maybe more baby pictures. Because I can’t handle how cute Eddie is.

Printable recipe below. Enjoy, friends!! xoxo

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Lemon Basil Spaghetti

Yield: 4-6 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 1 lb. spaghetti
  • 2 tablespoons salted butter
  • 3 cloves garlic, minced
  • 1-12oz. can evaporated milk
  • zest of 1 lemon
  • 8 large basil leaves,
  • salt & pepper, to taste
  • 1/2 cup grated parmesan cheese

Directions:

  1. Bring large pot of salted water to boil. Cook spaghetti to al dente and drain completely. Replace pot to medium heat. Melt butter and cook garlic 1 minute until fragrant. Stir in evaporated milk, lemon, salt and pepper. Cook another 2 minutes, simmering gently. Reduce heat to low and toss with spaghetti, basil and cheese. Continue tossing until sauce starts sticking to pasta and becoming thicker, about 5 minutes. Taste, adjust salt and pepper and serve immediately.

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  1. The video you made making CobbSaladwas was so well done! I though it was an add at first. Wow!!! This looks great!

    Reply