Lemon Basil Pasta
Lemon Basil Pasta is my kind of comfort food! Linguine lightly coated in a creamy lemon sauce, tossed with fresh basil, and served up in less than 30 minutes is a quick and satisfying weeknight dinner.
Servings: 6 servings
Ingredients
- 1 lb dried pasta (I used linguine)
- 8 ounces (1 cup) heavy cream
- zest of 1 lemon
- 3 Tbsp lemon juice
- 1/2 tsp salt
- 2 Tbsp unsalted butter
- 3/4 cup finely shredded fresh basil leaves, plus more for topping
- black pepper and shredded Asiago or Parmesan cheese, for serving
Instructions
- Bring a pot of water to a boil and cook the pasta until al dente. Lightly toss with a little bit of olive oil to keep it from sticking together, and set aside. Reserve a cup of the pasta water.
- While the pasta is cooking, add the cream to a large saucepan and bring to a simmer. Add the lemon zest, lemon juice, and salt, and stir to combine. Add the butter, cut into a few pieces, and stir it in until melted. (You may want to taste your cream sauce at this point and add a little more lemon juice if you'd like)
- Add the shredded basil leaves and stir them into the cream sauce.
- Add the cooked pasta to the saucepan and toss everything together to combine. Add a little of the reserved pasta water to loosen your sauce, if needed.
- Serve immediately topped with more shredded basil, or small basil leaves, pepper, and a generous shower of cheese.
Nutrition
Calories: 447 kcal · Carbohydrates: 58 g · Protein: 11 g · Fat: 19 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 62 mg · Sodium: 213 mg · Potassium: 215 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 831 IU · Vitamin C: 4 mg · Calcium: 47 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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