Lemon Basil Spaghetti

1. 1

   Place the butter, olive oil, garlic and basil in a medium-size skillet and heat over medium-low for 10 minutes.

2. 2

   Remove the basil, increase the heat to medium, add the wine and reduce for 2 minutes.

3. 3

   Remove the skillet from the stove top for a few minutes and lower the heat to low. Add the cream, salt, rind and lemon zest.

4. 4

   Place the skillet back onto the burner. Simmer gently on low for 25 minutes, stirring occasionally to keep the rind from sticking to the pan.

5. 5

   Remove the sauce from the stovetop, add the lemon juice and stir to combine.

6. 6

   Add cooked spaghetti to the sauce and toss to coat. Top with torn basil leaves and serve warm.

No additional tips available.