Rachael Ray'S Lemon-Basil Pasta – a delicious recipe with salt, black pepper, lemon, extra virgin olive oil, garlic, white wine. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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
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
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
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.
203
kcal
Calories
4
g
Fat
37
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: salt, black pepper, 1 lb spaghetti, 1 lemon, juice and zest of, and more.
Yes, Rachael Ray'S Lemon-Basil Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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