1. Bring a large saucepan of water to the boil. 2. Add salt and spaghetti. 3. Cook for 12-14 minutes. 4. In the meantime, prepare the sauce: First, remove any thick or woody stems from the herbs and discard. 5. Chop herbs finely- you should end up with about 3/4 cup of chopped herbs (a little more or less won't matter). 6. Heat olive oil in a medium saucepan over a medium heat. 7. Add garlic and cook until just beginning to colour. 8. Remove saucepan from heat immediately. 9. With the saucepan off the heat, add cream, butter, lemon rind and juice, herbs, salt and pepper and stir to mix well. 10. When the spaghetti is cooked to your liking, drain it well then add the drained spaghetti to the saucepan (the one with the sauce in it). 11. Return this saucepan to a low-medium heat and toss with two forks to combine the spaghetti with the sauce. 12. Cook gently for a minute or two until the sauce begins to thicken and most, but not all, of it has been taken up by the spaghetti. 13. Serve in bowls, drizzling over any remaining sauce. 14. Top with parmesan cheese. 15. Serve immediately. 16. Serve as is or with a crisp green salad and a nice cold glass of dry white wine! ---------------------------------------------------------------------------
Nutrition
Ingredients
