Penne with Lemon Basil Sauce

• 8 oz penne pasta
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup fresh parsley, tightly packed
• 1/2 cup grated Parmesan cheese (omit for dairy-free)
• 1/2 cup extra virgin olive oil
• Zest and juice of 1 large lemon
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup reserved pasta water

Steps

1. 1 Cook the penne according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
2. 2 While the pasta cooks, combine basil, parsley, Parmesan (if using), olive oil, lemon zest and juice, garlic, and red pepper flakes in a food processor.
3. 3 Pulse until a smooth sauce forms, scraping down the sides as needed. Add a bit of pasta water to thin out the sauce.
4. 4 Toss the cooked penne with the sauce until well coated.
5. 5 Season with salt and pepper to taste.
6. 6 Serve immediately, garnished with extra basil and a twist of lemon zest if desired.

Nutrition

Tips

• For a richer sauce, add a splash of heavy cream (omit for dairy-free option).
• If fresh basil isn't available, use 1/4 cup dried basil, but reduce processing time to keep it from turning gray.
• Toast pine nuts for a nutty crunch on top.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to restore creaminess.

Serving Suggestions

• Pair with a simple green salad for a refreshing meal.
• Grilled chicken or shrimp makes a great protein addition.

FAQ