This is quick (about 15 minutes) and delicious and light all on its own, but you can add your desired protein (already cooked) to it if you want. It’s great with lightly sautéed chicken breast.

 INGREDIENTS:

8 ounces pasta, any type

1 Tablespoon olive oil

1 Tablespoon unsalted butter

4 cloves garlic, finely grated (or garlic paste, about 4 squirts)

1 cup evaporated milk

1 teaspoon cornstarch

1 Tablespoon grated Parmesan cheese

1 lemon, zested

1 Tablespoon lemon juice

1/2 teaspoon salt

1/2 cup thinly sliced fresh basil leaves

crushed Aleppo chile flakes (optional)

INSTRUCTIONS:

Cook pasta until tender yet firm to the bite, 8 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup cooking water.

Melt butter and olive oil in a saucepan over medium heat. Add garlic; stir just until fragrant, about 30 seconds.

Stir cornstarch and evaporated milk together in a cup until smooth. Pour into the pan; bring to a gentle simmer. (In a pinch, you can use regular milk, 2% or full fat. It just won’t taste quite as rich.)

Add Parmesan cheese, lemon zest, lemon juice, and salt, and simmer until slightly thickened, 2 to 3 minutes. If sauce is too thick, add a little reserved pasta water, 1 tablespoon at a time, until sauce is desired consistency.

Stir in fresh basil just before serving. Serve sauce over cooked pasta and garnish with chile flakes if desired.