Move over spaghetti night, this quick lemony pasta is easy enough for a weeknight meal, but nice enough for a dinner party.

Lemon and Garlic Pasta

Cook pasta according to package directions.

Meanwhile, zest and juice lemons; set aside.

When cooked, drain pasta, reserving 1-1/2 cups of the pasta cooking water. Return pot to stovetop and add 2 tablespoons olive oil and garlic.

Over medium heat, sauté garlic until fragrant. Add remaining olive oil, cream, lemon zest and 1 cup of reserved pasta water and bring to a boil. Cook for 2 minutes or until thickened.

Add pasta, cheese and 1/4 cup lemon juice, tossing to combine. Add more pasta water and lemon juice, if desired. Season with salt and cracked black pepper, if desired. 

Divide into six portions and sprinkle with basil before serving.