Lemon Basil Parm Pasta
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By Elizabeth Oakes
Lemon Basil Parm Pasta
12 steps
Prep:30minCook:30min
Updated at: Thu, 17 Aug 2023 03:14:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
38
High
Nutrition per serving
Calories732.5 kcal (37%)
Total Fat29.2 g (42%)
Carbs94.1 g (36%)
Sugars4.4 g (5%)
Protein24.3 g (49%)
Sodium2288.8 mg (114%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 bouquetBasil
giant, about a salad-spinner full, Don’t skimp on the basil
6Lemons
juicy ones, or more if not juicy
⅓ cupOlive Oil
1 ½ cupsParmigiano Reggiano
enough to create an oatmeal like consistency with the lemon and olive oil
1 lblinguini
1 tablespoonSalt
we are heavy salters
3 shakesRed pepper flakes
optional
Instructions
Step 1
Pluck and rinse basil in salad spinner. If wilted, let sit in cold water to plump up.
Step 2
Juice lemons and mix with olive oil in medium sized bowl.
Step 3
Grate parm and add to lemon/oil. After mixing, the consistency should be similar to oatmeal. If too dry, add more lemon juice; if too liquidy, add more parm.
Step 4
Add salt and stir.
Step 5
Spin and chop basil. You should have enough to fill a salad spinner.
Step 6
Boil large pot of salted water.
Step 7
Cook pasta according to directions.
Step 8
Drain pasta and shake out excess water.
Step 9
Return pasta to pot on warm stove and add chopped basil. Let the hot pasta soften the fragrant basil. Stir quickly.
Step 10
Add lemon/oil/parm mix and stir again.
Step 11
Add salt and red pepper to taste.
Step 12
Serve and enjoy.
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