Tagliatelle with Lemon Basil Sauce

• 8 ounces tagliatelle pasta
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup fresh basil leaves
• 1/4 cup freshly grated Parmesan cheese (optional)
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 teaspoon red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup reserved pasta water

Steps

1. 1 Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente; reserve 1/4 cup pasta water before draining.
2. 2 While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. 3 Add the minced garlic and sauté for about 1 minute until fragrant.
4. 4 Toss in the basil leaves and cook for another 30 seconds.
5. 5 Remove from heat and stir in the lemon zest, lemon juice, red pepper flakes, Parmesan (if using), salt, and pepper.
6. 6 Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed to create a saucy consistency.
7. 7 Serve immediately, garnished with extra basil and Parmesan if desired.

Nutrition

Tips

• For gluten-free diners, use gluten-free pasta.
• To make it vegan, omit the Parmesan or substitute with a vegan alternative.
• For extra richness, consider stirring in a tablespoon of butter at the end.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to revive the sauce.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• Add grilled chicken or shrimp for a heartier meal.

FAQ