Best 6 Lemon Garlic Basil Pasta Recipes

LEMON BASIL PASTA

Steps:

• Bring a pot of salty water to a boil. Prepare noodles al dente.
• In a medium saucepan over medium heat, melt butter and add garlic. Reduce to medium low heat.
• Add lemon juice and cooking wine, stir until warm.
• Toss with drained pasta.
• Top with parmesan and basil.

BAKED LEMON-BASIL PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
• Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
• To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
• Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.

LIGHT LEMON BASIL PASTA

Steps:

• First, finely chop about half a large onion and mince or press about four large cloves of garlic (organic, of course).
• Second, take about a handful of organic basil (I hate to admit I don't wash this because it is harder to mince) and then finely chop the basil.
• Third, shred about half to three-quarters cup of parmesan reggiano.
• Fourth, start a pot of boiling salted water.
• Open two cans of chicken broth (I like Ralphs because it is less sodium than Stater Bros.).
• Place about one large heaping tablespoon of cornstarch in a short water glass or coffee cup.
• Saute onion only over medium heat in about 2 tablespoons of olive oil. Add about three or four shakes of ground white pepper (maybe a bit more if you like it spicy). After about two minutes of saute process, add garlic and continue to stir and heat for another one minute. This brings out flavor of garlic. Then add about 3/4 cup of white wine and raise heat to "high" to deglaze the pan. Boil to reduce the liquid until it is nearly gone.
• Add one can of chicken stock, keeping heat at high. Stir the pan to make sure that all accumulated flavor on side of pan is combined with liquid. Boil this down by about half. Then add most of the second can and boil down again by about 1/3.
• While the sauce is finishing, add pasta to boiling water.
• Using the balance of the unused can of chicken stock, slowly pour into the glass of cornstarch stirring to blend the powder into a paste and then add more stock to make it a thick cornstarch liquid. Add this liquid slowly to the sauce, stirring in to incorporate about 15 seconds after pouring. Continue to heat on medium heat until sauce has thickened slightly (won't be much thicker than a heavy liquid) - this won't take much more than 45 seconds. Turn off heat. Add juice from about 1 lemon, more or less if desired. Stir to blend lemon. Set aside.
• Drain pasta. Place in bowls. Add basil to each bowl of dry pasta. Mix. Add a bit of sauce. Mix. Then add a bit of cheese. Mix. Add more sauce and cheese and fresh ground black pepper on top.

BASIL PASTA WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons butter, thinly sliced lemon, and minced fresh garlic. Cook for about 5 minutes, stirring a couple of times, until lemon slices brown and release juices and minced garlic is browned but not burned. Remove from heat and add 2 more tablespoons of butter. Stir until it melts. Remove lemon slices from the skillet.
• Bring a large pot of water to boil. Add pasta and cook al dente according to package instructions. Drain pasta.
• Add hot, drained, and cooked pasta to the cast-iron skillet with butter and garlic. Stir everything well.
• Add 2 more tablespoons of butter and grated Parmesan cheese. Stir on low-medium heat for a couple of minutes to spread out the cheese among the pasta and melt it a bit. Remove from heat. Taste and season with salt.
• Add half of the fresh chopped basil to hot pasta and mix everything well.
• When ready to serve, top with the remaining half of fresh chopped basil, toasted pine nuts, and cracked black pepper.

LEMON SHRIMP WITH PASTA AND BASIL

Steps:

• Cook pasta in a large pan of boiling water for 10 minutes or until al dente.
• Add shrimp and drain immediately.
• Return pasta mixture to the pan.
• Combine next 5 ingredients in a bowl.
• Toss with cooked pasta and shrimp.
• Sprinkle cheese over pasta and serve immediately.

RACHAEL RAY'S LEMON-BASIL PASTA

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.