pasta al limone

Newsflash: record-breaking heat waves are not the best time to tend to bubbling cauldrons of tomato sauce. There’s no huge backstory to this recipe, except that it’s summery, easy, super quick and surprisingly delicious. Besides boiling a pound of pasta for 7-8 minutes (you can do it!), there is no cooking required :-)

So… let’s get to it – you’ll need:

3/4 cup olive oil
1 cup grated parmesan (preferably parmiggiano reggiano)
the fresh juice and zest of 3 lemons, or more to taste
¾ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 pound of the pasta of your choice (Bionature gluten free rotini were used in the above)
3/4 cup chopped fresh basil

Optional Mix Ins:
diced fresh tomatoes, grilled chicken, shrimp or whatever your imagination dictates.

If you want a richer sauce you can even substitute creme fraiche for all or part of the olive oil. Do you what you gotta do ;).

So, while the pasta is cooking, wash and zest the lemons and squeeze out the juice. Chop the basil. Combine the oil, basil, parmesan, lemon juice and zest and salt and pepper.

Cook the pasta until it is very al dente, since it will continue cooking during the final prep. Drain and reserve 1/2 cup of the pasta water. Return the pasta to the pot and add the lemon mixture and toss with the parmesan and basil. Toss in some cooking liquid, a few spoonfuls at a time, to help create the sauce. Season with salt, pepper and additional lemon and olive oil, to taste. Serves 4.