This mouthwatering Lemon Pasta is ready in the time it takes to cook pasta. It's a vegetarian pasta that's quick and easy to make. Lemon, parmesan, and butter combined with perfectly cooked pasta. It's like a sunshine-filled bowl of pasta that'll instantly transport you to an Italian trattoria. Trust me, you'll want to pin this recipe for those busy weeknights when time is of the essence, but flavor is still a top priority. Perfect as a main course or a pasta side dish with chicken or fish.
Place a frying pan over medium-high heat and pour in the olive oil. Once it gets hot, add the basil leaves and let them fry for about 10 seconds; flip them carefully and fry for 5-10 seconds, then remove them to a piece of kitchen paper.2 tbsp olive oil small handful fresh basil leaves
To cook the pasta
Add the salt to the boiling water, add the pasta, stir, and set a timer per the packet cooking instructions.1 tbsp salt14 oz/ 400g pasta
Once cooked, reserve 1 cup of the pasta cooking water, then drain the pasta.
Meanwhile, make the sauce.
Add the butter to a frying pan, then pour in the extra virgin olive oil. Place over medium-low heat until the butter melts.2 tbsp salted butter⅓ cup/ 80ml extra virgin olive oil
Zest 1 of the lemons. Then juice both lemons.2 large lemons
Whisk the juice and zest into the olive oil and butter mixture, then mix in the grated parmesan.⅔ cup/ 68g grated parmesan
Season the sauce with black pepper. black pepper
To finish the dish
Toss the pasta into the lemon sauce, and add ¼ cup of the reserved cooking water. Toss the pasta, adding more water if it looks dry.
Check the seasonings, then serve with extra parmesan and the crispy basil leaves (if using)
Notes
Buy a block of parmesan and grate it yourself. The taste and texture are worlds apart from pre-grated stuff!
You want the juice and the zest of the lemons. If you can find them buy unwaxed lemons; if not, wash them in hot water to remove any residue from the rind.