This vibrant and fresh pasta dish brings the taste of sunshine to your plate with sun-dried tomatoes, fragrant basil, and a hint of lemon. Perfect for a light and satisfying meal that's full of flavor and easy to prepare.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 65g | 22% |
| Fat | 18g | 27% |
| Calories | 500 kcal | 25% |
| Protein | 17g | 34% |
| Energy | 2092 kJ | 24% |
| Sodium | 310mg | 13% |
| Carbs | 65g | 22% |
| Iron | 3mg | 17% |
| Vitamin D | 0mcg | 0% |
| Manganese | 0.4mg | 22% |
| Sugars | 8g | 16% |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | spaghetti | 250 |
|
| 2 | sun-dried tomatoes | 100 |
|
| 3 | fresh basil leaves | 20 |
|
| 4 | parmesan cheese | 50 |
|
| 5 | olive oil | 30 |
|
| 6 | garlic cloves | 3 |
|
| 7 | lemon | 1 |
|
| # | Steps |
|---|---|
| 1 | Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8-10 minutes. Drain and return to the pot. |
| 2 | While the pasta is cooking, mince the garlic and thinly slice the sun-dried tomatoes. |
| 3 | In a large sauté pan, heat the olive oil over medium heat and add the garlic. Sauté for 1 minute until fragrant. |
| 4 | Add the sun-dried tomatoes to the pan and cook for another 2 minutes. Squeeze the juice of half the lemon into the pan and stir to combine. |
| 5 | Add the cooked spaghetti to the pan, tossing to coat with the sauce. Tear the basil leaves and add them along with the grated parmesan cheese. |
| 6 | Serve the pasta hot, garnished with extra basil leaves and a lemon wedge for a fresh kick. Enjoy your sun-kissed creation! |
