This refreshing pasta dish combines the vibrant flavors of lemon and basil for a light, summery meal that will delight your taste buds and impress your guests.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 57g | 19% |
| Fat | 15g | 23% |
| Calories | 400 | 20% |
| Protein | 12g | 24% |
| Energy | 1674kJ | 20% |
| Sodium | 400mg | 17% |
| Carbs | 57g | 19% |
| Iron | 2mg | 11% |
| Vitamin D | N/A | N/A |
| Manganese | 0.3mg | 13% |
| Sugars | 2g | 2% |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | Linguine | 400 |
|
| 2 | Lemon zest | 1 |
|
| 3 | Fresh basil | 10 |
|
| 4 | Olive oil | 60 |
|
| 5 | Grated Parmesan | 50 |
|
| 6 | Salt | 5 |
|
| 7 | Black pepper | 2 |
|
| # | Steps |
|---|---|
| 1 | Cook the linguine in a large pot of salted boiling water until al dente, about 8 to 10 minutes. |
| 2 | While the pasta is cooking, finely chop the fresh basil leaves and grate the lemon zest. |
| 3 | In a large mixing bowl, combine the lemon zest, chopped basil, olive oil, grated Parmesan, salt, and black pepper. |
| 4 | Once the pasta is cooked, reserve a cup of the pasta water and drain the rest. Add the hot pasta to the mixing bowl with the lemon-basil mixture. |
| 5 | Toss the pasta thoroughly with the mixture, adding a splash of reserved pasta water if needed to create a light sauce that coats the linguine evenly. |
| 6 | Serve immediately, garnished with extra basil leaves and a sprinkle of Parmesan for an extra touch of flavor. |
