Lemon Basil Spaghetti


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!


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



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


Lemon Basil Spaghetti

Yield: 4-6 servings

Prep Time:

Cook Time:

Total Time:


  • 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


  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!