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.
My Private Note
Units: US | Metric
- 1Place 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.
- 2While 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.
- 3Reduce 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.
- 4Drain 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.
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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