First, prepare the pasta per the package instructions. Add a little extra salt to the water for flavor. While the pasta cooks, juice a fresh lemon and chop the basil. Chopping the basil is optional.
Next, when the pasta is done, drain it and set it aside in a mixing bowl. Rinse and wipe out the same pot to use for your sauce.
Then, on medium-low heat, slowly heat the heavy cream and basil until it steams (approximately 10 to 12 minutes). Don't let it come to a boil or it will break.
Last, add the lemon juice to the basil cream sauce. Stir in the salt and pepper as the sauce thickens. You can remove it from the heat because the lemon juice will react to the cream and thicken it naturally. Add the pasta back to the pot and toss it until it's evenly coated. Serve while hot.
The calories listed are an approximation based on the ingredients. Actual calories may vary. The dish can be stored in a sealed container in your fridge for up to 48 hours. Serve with shredded parmesan cheese.