Lemon Pasta With Basil
The weather here in SW Florida has been odd this year, several cold spells interspersed with our usual mild winter temperatures. We just had what we have been told is our last cold spell of the season, and now we are enjoying lovely warm temperatures with little to no humidity. This feels like spring to me; when I think of spring, I think of asparagus, baby peas, strawberries, and lemon. I don’t know why I associate lemons with spring, but every spring, I add more lemons to my cooking, whether baking quick loaves and muffins, making pasta, or dressing and sauces.
This is another quick pasta dish that the whole family will enjoy. The flavor is vibrant and fresh-tasting, and the entire dish can be pulled together in mere minutes. I like to use spaghetti for this dish, but you could use a fresh pasta such as fettuccini or even a short dried pasta such as rigatoni or penne.
Buon Appetito!
Deborah Mele
Lemon Pasta With Basil
A creamy, vibrant pasta dish that can be pulled together in mere minutes.
Ingredients
- 2 Large Lemons
- 2 Ounces Pecorino Romano or Parmesan Cheese, Grated (About 1/3 Cup)
- 1 Pound Pasta Of Choice
- 4 Tablespoons (1/2 stick) Unsalted Butter
- 1 Tablespoon Olive Oil
- 1/2 Cup Heavy Cream
- Salt & Pepper
- 1/4 Cup Finely Chopped Fresh Basil
Instructions
- Bring a large pot of heavily salted water to a boil over medium-high heat
- While the water is heating, finely grate the zest of 2 large lemons.
- Juice the lemons, and finely grate 2 ounces Pecorino Romano or Parmesan cheese (about 1/3 cup).
- Heat 4 tablespoons unsalted butter and 1 tablespoon olive oil in a large frying pan over medium heat until the butter is melted
- Add the lemon zest and cook, stirring frequently, for 1 minute.
- Add the lemon juice and simmer for 3 minutes.
- Add 1/2 cup heavy cream and season with a pinch of salt and black pepper.
- Simmer until the sauce has thickened slightly, 1 to 2 minutes, then remove the pan from the heat.
- Add the pasta to the boiling water and cook according to package directions until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Add the pasta to the sauce and cook over medium heat, adding some of the pasta water as needed, until the pasta is well coated with sauce.
- Add the basil and toss.
- Serve immediately with the grated chees
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 485Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 80mgSodium: 401mgCarbohydrates: 41gFiber: 3gSugar: 3gProtein: 13g
