Description
This Pasta With Lemon-Parmigiano Sauce is a simple yet elegant dish, perfect for a quick dinner idea or a fine dining recipe at home. Made with fresh lemon, basil, and Parmigiano-Reggiano, it delivers a refreshing and creamy flavor that clings perfectly to pasta. This high-protein recipe dinner is great for those who love homemade recipes with minimal effort. Try this healthy, easy recipe for your next delicious meal!
Ingredients
Units
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- 2 organic lemons, zested and juiced
- 3/4 cup grated Parmigiano-Reggiano, plus more for serving
- 1/3 cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound spaghetti or angel hair pasta
- 20 large fresh basil leaves, thinly sliced
Instructions
- In a medium bowl, vigorously mix the lemon zest, juice, cheese, olive oil, ½ teaspoon salt, and black pepper. Stir until the cheese melts into the mixture. Adjust seasoning to taste.
- Bring a large pot of salted water (1 tablespoon salt per 6 cups of water) to a boil. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- Return the drained pasta to the hot pot. Pour the lemon-Parmigiano sauce over it and toss with ½ cup of reserved pasta water. Add more water as needed to create a creamy sauce.
- Stir in basil and toss gently to incorporate.
- Serve immediately, garnished with extra Parmigiano-Reggiano.
Notes
- For extra creaminess, add a tablespoon of butter to the sauce.
- Use freshly grated Parmigiano-Reggiano for the best flavor.
- Substitute parsley if basil is unavailable.
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg