Garlic Pasta {with a twist!}

Garlic pasta is a Schue Family staple in our household.  It is great as a side dish or as a meal on its own...but regardless of how you eat it, it's always a crowd pleaser!  With garlic and butter...how can you go wrong?

Since we can't eat cheese right now, we decided to add a twist to this favorite...lemons and basil!  It was a great spring touch!

We love using our garlic chopper {last seen here} and of course the lemon juicer saves a lot of time while prepping.  Also...a sharp knife goes a long long way!

And here is the glorious final product!  So so SOOO yummy!  

Recipe:

• 1 lb angel hair pasta {angel hair is a MUST...no substitutes!}
• 6-8 cloves chopped of garlic
• 2 tablespoons butter
• 1/4 cup good olive oil {may need more to keep pasta from sticking}
• Juice of 2 lemons
• 1/2 cup basil, chopped {plus more to top}
• Salt and pepper to taste
• Freshly grated Parmesan to top {for those eating cheese!} 

Bring water to boil in large stock pot and cook pasta accordingly.  Strain pasta with hot water and set aside in serving bowl.  Place pot back on low-medium heat heat and add 2 butter and oil.  Stir butter and oil until melted.  Once butter is melted, add garlic and sauté until lightly browned--careful not to overcook!  Add pasta back in pot and toss until pasta is coated...occasionally adding olive oil as needed.  Add lemon juice and basil and toss with salt and pepper to taste.  Top with leftover basil and freshly grated Parmesan.

I guarantee this too will become a favorite in your house.  Add your favorite ingredients to make it your own!

Hope you enjoy!  Bon Appetit!

xo natasha

linked to: Tasty Tuesdays