In a large straight-sided skillet, combine the pasta, onion, garlic, red pepper flakes, basil, olive oil, salt, black pepper, water, milk, wine, and lemon zest.
Bring to a boil over medium-high heat, using tongs to turn and stir the pasta often. Boil until the noodles are al dente and most of the liquid has evaporated/been absorbed, 8-12 minutes.
Remove from heat, remove the sprigs of basil, and stir in the cream, parmesan cheese, and lemon juice. Allow to sit for 5 minutes, stir again, and divide among bowls.
Serve with additional Parmesan cheese and basil, if desired.
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