Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium skillet, combine 8 ounces of softened cream cheese and 1 cup of heavy cream over low heat. Stir for about 5 minutes until smooth.
- Stir in the juice of half a lemon and season with salt and pepper. Let it simmer gently for another 2-3 minutes.
- Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente, usually 8-10 minutes.
- Add the cooked pasta to the skillet with the creamy sauce. Toss gently to coat, then fold in 1 cup of halved cherry tomatoes.
- Stir in a handful of freshly torn basil leaves just before serving.
- Plate immediately, garnishing with Parmesan cheese and whole basil leaves.
Nutrition
Notes
Serve fresh for the best texture. Store leftovers in an airtight container for up to 2 days.
