Oh man, this is one delicious pasta! I can’t even begin to tell you how quickly this pasta is gobbled up when it’s served at my house. It has everything going for it. Carbs, olive oil, lemon, and garlic. I mean YUMMMM! Serious…YUM! I’m not sure where this recipe originated from. It came to my table via my dear friend Craig.
This is even more delish if you make the sauce ahead of time (a couple hours) and just let it sit covered at room temp.
Lemon and Garlic Pasta
- 2/3 Cup Olive Oil
- 2/3 Cup Parmesan Cheese, Freshly Grated
- 1/2 Cup Fresh Lemon Juice
- 3/4 Teaspoon Plus More for Pasta Water Salt
- To Taste Black Pepper
- 1/3 Cup Fresh Basil Leaves, Julienned
- 1 Tablespoon Fresh Lemon Zest
- 6-8 Garlic Clove, Minced
- 16 Ounces Angel Hair Pasta, Reserve 1 Cup Of Cooking Liquid
- 1/2 Cup Parmesan Cheese, Freshly Grated
- 2 Tablespoons Fresh Basil Leaves, Julienned
In a medium bowl, make the sauce by whisking together all the sauce ingredients. Set aside. (Best if made ahead a couple of hours ahead of serving but it's not necessary. Refrigerate if making ahead, and bring to room temp before tossing with pasta.)
Cook pasta, in well-salted water, until al dente. Drain and reserve 1 cup of the pasta water.
Add the sauce to cooked, warm pasta. Toss well then add the reserved pasta water. Check seasoning and adjust as needed. Serve immediately. Top with extra parmesan and chopped basil.
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