Basil Lemon Pasta Recipes

Steps:

• Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining.
• In a serving bowl, whisk together lemon zest, lemon juice, Parmesan cheese, olive oil, salt and pepper. It should form a loose emulsion.
• Add pasta and basil to bowl and toss to combine. Add reserved pasta water, a tablespoon at a time, until the sauce has the consistency you desire. Serve with more grated Parmesan.

Steps:

• Cook spaghetti until al dente (about 10-12 minutes.) Mix lemon juice, olive oil, and basil in separate jar. Strain noodles and place in a large bowl. Mix with lemon mixture. While still hot, mix in butter in order for it to melt with the pasta. Top with cheese.
• To make it more moist, you can add as much of the lemon-oil dressing as you'd like! Just be sure to add an even amount of both to make the sauce :).

Steps:

• First, finely chop about half a large onion and mince or press about four large cloves of garlic (organic, of course).
• Second, take about a handful of organic basil (I hate to admit I don't wash this because it is harder to mince) and then finely chop the basil.
• Third, shred about half to three-quarters cup of parmesan reggiano.
• Fourth, start a pot of boiling salted water.
• Open two cans of chicken broth (I like Ralphs because it is less sodium than Stater Bros.).
• Place about one large heaping tablespoon of cornstarch in a short water glass or coffee cup.
• Saute onion only over medium heat in about 2 tablespoons of olive oil. Add about three or four shakes of ground white pepper (maybe a bit more if you like it spicy). After about two minutes of saute process, add garlic and continue to stir and heat for another one minute. This brings out flavor of garlic. Then add about 3/4 cup of white wine and raise heat to "high" to deglaze the pan. Boil to reduce the liquid until it is nearly gone.
• Add one can of chicken stock, keeping heat at high. Stir the pan to make sure that all accumulated flavor on side of pan is combined with liquid. Boil this down by about half. Then add most of the second can and boil down again by about 1/3.
• While the sauce is finishing, add pasta to boiling water.
• Using the balance of the unused can of chicken stock, slowly pour into the glass of cornstarch stirring to blend the powder into a paste and then add more stock to make it a thick cornstarch liquid. Add this liquid slowly to the sauce, stirring in to incorporate about 15 seconds after pouring. Continue to heat on medium heat until sauce has thickened slightly (won't be much thicker than a heavy liquid) - this won't take much more than 45 seconds. Turn off heat. Add juice from about 1 lemon, more or less if desired. Stir to blend lemon. Set aside.
• Drain pasta. Place in bowls. Add basil to each bowl of dry pasta. Mix. Add a bit of sauce. Mix. Then add a bit of cheese. Mix. Add more sauce and cheese and fresh ground black pepper on top.

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
• Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
• To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
• Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.

Steps:

• Cook pasta according to package directions.
• Drain and return pasta to pan.
• In a small bowl, combine butter, lemon juice, basil, garlic, and pepper.
• Add chicken and mix with the pasta.
• Sprinkle cheese over the pasta and serve.
• Yield 4 servings.

Steps:

• Place a large pot of water on the stove to boil , for cooking the pasta. Add salt once water is boiling, then the pasta, and cook according to package directions. Note: you will need to use a ladleful (probably 1/4 to 1/2 cup) of the starchy pasta water to make the sauce, so gather that 1/4 to 1/2 cup before draining the water.
• While pasta cooks, zest the lemon. Heat the oil in a deep skillet over medium-low heat. Add lemon zest and garlic to oil. Sweat the garlic for two minutes, then add wine.
• Reduce the wine for 30 seconds, then add the reserved ladle of pasta water and the juice of the lemon. Reduce 30 more seconds. Turn the heat off.
• Drain pasta and then transfer it to the skillet with the garlic-lemon-wine sauce. Add in the basil; toss pasta for a minute to absorb flavors. Season pasta with salt and pepper.