Jessie James Decker's Lemon Basil Pasta
This lemon basil pasta is an easy vegetarian meal that comes together in under 30 minutes. It's made with spaghetti, fresh basil, and a lemon cream sauce that's certain to counteract a dreary winter day.
Ingredients
- Salt
- 8 ounces spaghetti
- 1 tablespoon (1/2 oz) unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- Grated zest of 1 to 2 lemons (1/2 to 1 tablespoon), preferably organic
- 1/4 cup fresh lemon juice
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil
- Freshly ground black pepper
- Crushed red pepper flakes
- Lemon slices, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente.
- Meanwhile, in a large saucepan over medium heat, melt the butter. Add the garlic and cook, stirring, until fragrant, 2 to 3 minutes.
- Stir in the cream, lemon zest, and lemon juice, and simmer until the sauce is velvety and begins to thicken slightly, 3 to 4 minutes.
- Drain the pasta, reserving 1/2 cup of the cooking water.
- Reduce the heat under the sauce to medium-low and gently stir in the drained pasta, Parmesan, and basil. Keep stirring until the cheese melts and the basil wilts, 1 to 2 minutes. If a thinner sauce is desired, add some of the reserved cooking water to loosen the sauce, a spoonful at a time.
- Remove the pan from the heat and season the spaghetti with salt, black pepper, and pepper flakes, to taste. Serve with more grated Parmesan and lemon slices.
Nutrition
Serving: 1portion | Calories: 373kcal | Carbohydrates: 46g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 122mg | Fiber: 2g | Sugar: 3g