Recipe by bricookie55
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.
Top Review by Jules127
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.
- black pepper
- 1 lb spaghetti
- 1 lemon, juice and zest of
- 1 tablespoon extra virgin olive oil
- 4 -5 garlic cloves, finely chopped
- 1⁄2 cup dry white wine
- 1 cup fresh basil, about 20 leaves, shredded
Directions See How It's Made
- 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.