SERVES 4–6

This creamy pasta tastes like shrimp scampi, minus the shrimp. Serve it with steamed asparagus and a fruit salad for a light spring meal.

2 teaspoons Dijon mustard

¼ teaspoon salt

12 ounces spaghetti pasta

2 tablespoons lemon juice

1 teaspoon grated lemon zest

⅓ cup whole milk

1. Bring a large pot of salted water to a boil. Meanwhile, in large saucepan combine olive oil and butter over medium heat. Add garlic; cook and stir until garlic is tender, about 3 minutes. Add cream, milk, mustard, and salt; reduce heat to low and simmer, stirring frequently.

2. Cook spaghetti in large pot according to package directions. When al dente, drain and add to saucepan with cream mixture. Add lemon juice and zest and toss gently over low heat until pasta is coated. Serve immediately.