RACHAEL RAY'S LEMON-BASIL PASTA
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.
Provided by bricookie55
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 487.5, Fat 5.2, SaturatedFat 0.8, Sodium 8.3, Carbohydrate 88.4, Fiber 4.2, Sugar 2.6, Protein 15.4
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