Bright, zesty and full of herbal flavor, this pasta recipe brings summer to your plate. The Basil Olive Oil enhances the lemon and garlic, creating a light but luxurious sauce that clings to each strand of pasta.
Ingredients:
- 12 oz. linguine or spaghetti2 cloves garlic minced
- 2 Tbsp Basil Olive Oil (plus ore for drizzling)
- 2 cloves garlic minced
- Zest and juice of 1 lemon
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Fresh basil, chopped
- Salt and pepper to taste
Directions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Reserve a cup os the pasta water before draining
- White the pasta cooks heat 2 tablespoons of WVOO Basil Olive Oil in a large skillet over medium heat
- Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned. Stir in the lemon zest and red pepper flakes (if using)
- Add the drained pasta to the skillet, along with the lemon juice and a splash of the reserved pasta water. Toss well to combine and coat the pasta.
- Stir in grated Parmesan until melted and a light sauce forms. If it seems dry, add more pasta water, 1 Tbsp at a time.
- Season with salt and pepper to taste. Remove fro heat and finish with a drizzle of WVOO Basil Olive Oil and chopped fresh basil.
- Serve warm with extra Parmesan on top.
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