Creamy Lemon and Basil Pasta

Instructions

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1. - Preheat oven to 425°F. Prepare 11 in. x 14 in. lasagna pan with vegetable pan spray.
2. - Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water. Drain pasta and set aside.
3. - In medium microwave-safe container, melt 2 tablespoons butter. Add breadcrumbs and grated parmesan cheese; stir to combine.
4. - In large skillet, melt remaining 4 tablespoons butter over medium heat and add garlic. Cook 1 minute or until garlic is fragrant. Add heavy cream and bring to a boil, taking care not to let it bubble over. Lower heat slightly and cook 13-14 minutes or until liquid has reduced by half, stirring often.
5. - Stir in shredded parmesan cheese. Continue stirring until cheese is melted and sauce is smooth, about 3-4 minutes. Remove from heat and add salt, pepper, cayenne pepper and nutmeg.
6. - In large bowl, combine cooked pasta, reserved 1/2 cup pasta water, cream sauce, chopped basil, lemon juice and lemon zest. Pour pasta mixture into pan and sprinkle with breadcrumb mixture.
7. - Bake 20 minutes, until breadcrumbs are golden brown. Remove to cooling grid and cool 10-15 minutes before serving. Sprinkle with additional lemon zest and basil if using.

Notes