Using Up The Basil

I had a bunch of fresh basil left from another cooking project, so I made a simple basil cream sauce for spaghetti tonight. With it, I served Caesar salad (bagged, definitely not Dole!) and Pillsbury garlic breadsticks with some extra Grana Padano grated over the top before baking.

Spaghetti with Basil Cream Sauce

1 1/2 c. heavy cream
A handful of basil, cut in chiffonade (or a couple tbsp. dried)
1 tsp. lemon juice
Pinch salt
Pinch garlic powder
12 oz. spaghetti

Gently boil the cream for about 10 minutes, until it is thickened. Add the basil, lemon juice, salt and garlic powder. Cook the pasta and drain. Toss with sauce. Serves 4.