Lemon-Thyme Pasta

1/2 pound vermicelli pasta
2 tbsp butter
1 tbsp olive oil
2 tbsp lemon-thyme chopped*
3 tbsp fresh sweet basil chopped
Whole lot of garlic chopped
Parmesan to taste

Boil pasta. While pasta boils in large skillet heat butter and olive oil over low. Add in garlic and lemon thyme and sauté for about five minutes until garlic starts to turn translucent. Drain pasta and add it into pan. Toss to coat with sauce. Top with basil and a large portion of Parmesan cheese.

*If you don't have lemon thyme (I grow it in my garden it smells like lemon zest but more amazing) you can sub regular thyme and 1 tsp of lemon zest.