Light Lemon Basil Pasta
Light, delicious, and easy to make from just 5 everyday ingredients. A very simple emulsified sauce coats tender pasta, slivered basil adds a pop of color, and plenty of Parmesan ties it all together.
Ingredients
- 10 ounces pasta
- kosher salt and black pepper to taste
- 1/4 cup olive oil
- 1/2 cup fresh basil plus more to taste
- 1 teaspoon fresh lemon juice
- Parmesan cheese and optional red pepper flakes for serving
Instructions
- Boil a large pot of water. Add a generous pinch of salt followed by the pasta. Cook to al dente, according to package instructions.10 ounces pasta
- When the pasta is done, scoop out 3/4 cup of the cooking water and set aside. Drain remaining water and set pasta aside.
- In either a small saucepan or the now-empty pasta pot, combine the 3/4 cup reserved pasta water and 1/4 cup olive oil. Bring the mixture to a rapid boil over medium-high heat. Let it bubble for 4-5 minutes; this emulsifies the sauce, making it smooth and light.1/4 cup olive oil
- While the sauce bubbles, slice most of the basil into thin slivers.1/2 cup fresh basil
- After the sauce bubbles for at least 4 minutes, combine it with the drained pasta. Toss to coat, then reduce heat to low. Add the slivered basil and lemon juice, plus salt and pepper to taste.1 teaspoon fresh lemon juice, kosher salt and black pepper
- Toss once more, and serve topped with Parmesan, more basil, and red pepper flakes, as desired. Enjoy!Parmesan cheese and optional red pepper flakes
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Nutrition Estimate
Calories: 394 kcal, Carbohydrates: 53 g, Protein: 10 g, Fat: 15 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Cholesterol: 2 mg, Sodium: 48 mg, Potassium: 173 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 180 IU, Vitamin C: 1 mg, Calcium: 43 mg, Iron: 1 mg