Creamy 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.

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

1. 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.
2. While the pasta is cooking, add the cream to a large saucepan and bring to a simmer. 
3. Add the lemon zest, lemon juice, and salt, and stir to combine. 
4. 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.
5. 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