Lemon Basil Pasta

Friday has arrived, oh happy day! Last night I was a bit ambitious and made a cream based pasta sauce from scratch.  And, to my surprise, it tasted great and I didn't burn or catch anything on fire! I don't normally catch things on fire, but any sauce that begins with, melt the butter down...slowly whisk in the cream...makes me nervous.  I have no idea why, but my mental picture isn't pretty so I feel accomplished when things turn out as they should.

The Pioneer Woman's Version!

 I used the Pioneer Woman's recipe. Her food is always fabulous, so I definitely trusted it!  If you're a lemon flavor fan, use all the lemons it calls for.  If you're only half a fan like me, use ONE lemon. Trust me, I used only two and it was almost too much for me.

*My personal changes: I added a 'pour' of white wine to ease the flavor of lemon, and added some garlic. Don't forget, less lemon if you don't want the 'sour' flare to your cheesy pasta.  But, I will definitely add garlic after the butter melts down, and toss in even more basil.

My version!

Above is how our dinner turned out! Brent loved it, so I can call it a win! I added a spinach side salad with shaved almonds and mini pear tomatoes with a bit of balsamic vinaigrette. 

Happy Friday everyone! Any plans for the weekend?  Mine are fairly predictable....it's fall time, and a weekend, I'll be watching Duck Football :-)