Linguine with Lemon Basil Sauce

• 8 ounces linguine
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup fresh basil leaves, roughly chopped
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup grated Parmesan cheese (optional)
• 1/2 cup unsalted chicken or vegetable stock
• Zest of 1 lemon
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter (optional)

Steps

1. 1 Cook linguine in a large pot of salted boiling water according to package instructions until al dente.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and red pepper flakes to the skillet, sauté for about 1 minute until fragrant.
4. 4 Stir in the chopped basil and cook for another 30 seconds.
5. 5 Remove the skillet from heat and whisk in lemon juice, Parmesan cheese, stock, and lemon zest until smooth.
6. 6 If using, whisk in the butter until melted and fully incorporated into the sauce.
7. 7 Reserve 1 cup of pasta cooking water, then drain the pasta and add it to the skillet.
8. 8 Toss the pasta in the sauce, adding reserved pasta water a little at a time to reach desired consistency.
9. 9 Season with salt and pepper to taste.
10. 10 Serve immediately, garnished with extra basil and lemon zest if desired.

Nutrition

Tips

• For a gluten-free option, ensure your linguine is gluten-free.
• If you prefer a richer sauce, consider adding a splash of heavy cream.
• Reserve pasta water is key to creating a silky sauce; it's full of starch!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or stock to loosen the sauce.

Serving Suggestions

• Pair with a simple green salad dressed with olive oil and lemon juice.
• A crusty baguette on the side would be perfect for soaking up every last drop of sauce.

FAQ