Creamy & Cheesy Lemon Pasta

Like I said in my IG post, I would probably eat dirt if there was fresh lemon juice squeezed all over it. This recipe is slightly different from my lemon butter pasta recipe, because there's parmesan cheese all up in this sauce.

You can use any kind of noodle, I was in the mood for bowtie on the day I created this recipe. I've been using garlic powder instead of fresh garlic in some of my sauces lately because I feel like you just can't beat the flavor concentration. It's so strong and I don't think that I get the same flavor when I use fresh garlic? Which doesn't seem right, but my tastebuds don't lie. 

What you need:

• 2 cups bowtie pasta (uncooked)
• 1/2 stick butter
• 1 cup heavy cream
• Juice from 1 lemon - about 1/4 cup lemon juice 
• 1/2 cup parmesan cheese
• 1 tsp garlic powder

What to do:

1. ​Cook the bowtie pasta according to package instructions. Be sure to salt the water that you're going to boil!
2. Melt the butter in a large skillet and then add in the heavy cream little by little while whisking. It will start to bubble - that's when you add the lemon, cheese and garlic powder. Mix.
3. Turn the heat setting to simmer and let the sauce simmer for 10 minutes while you whisk it every 2-3 minutes - it should get thicker like an alfredo sauce.
4. Season the sauce with salt and black pepper before pouring it over the noodles.
5. Top with more parmesan cheese and more fresh lemon juice if desired.