Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rachael Ray's Lemon-Basil Pasta Recipe
    Lost? Site Map

    Rachael Ray's Lemon-Basil Pasta

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    bricookie55's Note:

    In her cookbook Express Lane Meals, Rachael Ray originally had this pasta paired with fillets of sole. Thinking it would be good just as a pasta dish, I posted this for safekeeping. I made a few very minor adjustments to make it a bit healthier. Enjoy.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on June 05, 2008


    • on March 27, 2007

      This was a great accompaniment to crispy pork tenderloin medallions I made last night. It was healthy, fresh tasting and fast. I didn't give a star rating because I didn't have fresh basil on hand and used the stuff in the refrigerated tube from the produce section. We still loved it! On another note, I used half a pound of linguine and I feel that this would easily feed 4 people as a side dish. I had plenty leftover and DH is looking forward to the leftovers.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rachael Ray's Lemon-Basil Pasta

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 487.5
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 8.3 mg
    Total Carbohydrate 88.3 g
    Dietary Fiber 4.1 g
    Sugars 2.6 g
    Protein 15.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes