– 4 servings
1 pound of 2-foot long pasta or regular spaghetti
1 clove garlic
1 1/4 cups heavy cream
1/4 cup limoncello or white wine
2 lemons
1 cup (loosely packed) basil leaves
1 cup shredded Parmigiano-Reggiano cheese
Check out Rachel Ray's site for great recipes, travel and restaurant suggestions, learn how to cook with kids and talk with Rach's friends.
