1/2 Photos of Light Lemon Basil Pasta
This pasta is delicious but has a light, mild flavor. Best served as a side with fish or chicken.
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- 1First, finely chop about half a large onion and mince or press about four large cloves of garlic (organic, of course).
- 2Second, 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.
- 3Third, shred about half to three-quarters cup of parmesan reggiano.
- 4Fourth, start a pot of boiling salted water.
- 5Open two cans of chicken broth (I like Ralphs because it is less sodium than Stater Bros.).
- 6Place about one large heaping tablespoon of cornstarch in a short water glass or coffee cup.
- 7Saute 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.
- 8Add 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.
- 9While the sauce is finishing, add pasta to boiling water.
- 10Using 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.
- 11Drain 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.
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Nutritional Facts for Light Lemon Basil Pasta
Serving Size: 1 (299 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 657.4
- Calories from Fat 137
- Total Fat 15.2 g
- Saturated Fat 4.8 g
- Cholesterol 16.5 mg
- Sodium 974.5 mg
- Total Carbohydrate 93.2 g
- Dietary Fiber 4.5 g
- Sugars 5.2 g
- Protein 27.4 g