By Madi Weaver
Lemon pasta
7 steps
Prep:10minCook:10min
Super quick and delicious weekday meal! The pasta boils in a pan instead of a pot so it makes a beautifully thick sauce without the addition of cream or milk. Can mix in any sad fridge veggies (frozen peas, last week’s kale, limp broccoli, left over asparagus, bottom drawer spinach..)
Updated at: Thu, 17 Aug 2023 05:34:50 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
32
High
Nutrition per serving
Calories458.4 kcal (23%)
Total Fat10 g (14%)
Carbs73.6 g (28%)
Sugars0.7 g (1%)
Protein16 g (32%)
Sodium111.3 mg (6%)
Fiber5.2 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Boil water with salt alone
PotStep 2
Add oil to a pan with seasonings
PanStep 3
Put the dry pasta straight into hot oil in pan
Step 4
Add in small amounts of the boiling water to the pan
LadleStep 5
Add in the basils, the lemon zest, juice
Step 6
Add in white wine if you have it (or leave out)
Step 7
Serve with Parmesan cheese and a sprig of basil and a wedge of lemon
Notes
2 liked
0 disliked
Fresh
Go-to
Spicy
Under 30 minutes
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