lemony cream sauce

I have been C R A V I N G pasta lately. N and I went to a local pasta place, and they were selling fresh-made pasta. Of course I had to snag some to make at home. Since it's spring and the weather is warm, I wanted a sauce that was more refreshing and crisp, as opposed to a traditional red sauce. So, I thought I'd try my hand at a simple lemon cream sauce. And, okay. It was SO good. I hope you enjoy it as much as we did! 

Ingredients: 

• 1.5 stick organic butter 
• 5 cloves garlic, minced 
• 32 ounces vegetable broth 
• Juice of 3 lemons 
• 1/2 pint heavy cream 
• 3 tsp dried basil 
• Salt and cracked pepper to taste 

Recipe:

1. In a sauce pan, melt your butter. Once all the butter has melted, place the minced garlic. Sauté until a really yummy aroma has been released! 
2. Pour in the juice and vegetable broth, and let it come to a boil for about 2-3 minutes. 
3. Pour and mix in the heavy cream. It may feel as though the cream is separating, but just keep mixing. You will then simmer again until the sauce has thickened. 
4. Mix in the basil, salt, and pepper as you wish to your liking!
5. Enjoy with your favorite pasta! Garnish your pasta with some more cracked pepper and fresh parsley or basil. 

​Bon Apetit!