Lemon and Garlic Pasta

Recipe

Main Dish
Lemon and Garlic Pasta

Primary Media

Fettuccine in a white owl topped with lemon zest, shredded cheese and chopped basil

User Rating

3.58 out of 5 stars
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55 ratings

Recipe Data

6
Servings
10min
Prep
15min
Total

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    Description

    Move over spaghetti night, this quick lemony pasta is easy enough for a weeknight meal, but nice enough for a dinner party. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    ½ lbs.linguine
    2lemons
    ¼ c.plus 2 tbsp Hy-Vee Select extra-virgin olive oil, divided
    1clove garlic, minced
    ¼ c.heavy cream
    ¾ c.Hy-Vee shredded Parmesan cheese
    Hy-Vee salt, optional
    Hy-Vee cracked black pepper, optional
    ½ c.chopped fresh basil

    Directions

    1. Cook pasta according to package directions.
    2. Meanwhile, zest and juice lemons; set aside.
    3. When cooked, drain pasta, reserving 1-1/2 cups of the pasta cooking water. Return pot to stovetop and add 2 tablespoons olive oil and garlic.
    4. Over medium heat, sauté garlic until fragrant. Add remaining olive oil, cream, lemon zest and 1 cup of reserved pasta water and bring to a boil. Cook for 2 minutes or until thickened.
    5. Add pasta, cheese and 1/4 cup lemon juice, tossing to combine. Add more pasta water and lemon juice, if desired. Season with salt and cracked black pepper, if desired.
    6. Divide into six portions and sprinkle with basil before serving.

    Nutrition facts

    Servings

    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 25mg
    • Sodium: 210mg
    • Total Carbohydrates: 58g
    • Protein: 15g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 6%
    0%
    Iron 15%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Spring 2012, Hy-Vee weekly ad from the week of January 14, 2015.