Creamy Basil Margherita Spaghetti

1. 1

   Heat olive oil in a medium frying pan over low heat. Add tomato, onion, green onions, and garlic. Reserve 2 tablespoons basil and add the rest to the frying pan. Cook for 5 minutes.

2. 2

   While vegetables cook, melt butter in a saucepan. Add flour and whisk for 2 minutes. Add 1 cup cream and continue to whisk for 1 to 2 minutes. Add salt and pepper. Add remaining cream and stir. Add granulated garlic, thyme, and a squeeze of lemon juice to the sauce.

3. 3

   Taste sauce and adjust seasonings if needed. Add cooked vegetables to the sauce, mix well, and simmer over low heat while pasta boils.

4. 4

   Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.

5. 5

   Mix Parmesan cheese and reserved basil together in a bowl.

6. 6

   Serve the pasta in a large plate or bowl. Ladle cream sauce over. Top with Parmesan-basil mixture and another squeeze of lemon juice.

* Per serving · 4 servings · Values may vary.