Basil Lemon Garlic Pasta (Print Version)

# Ingredients:

→ Main Ingredients

01 - 12 ounces of pasta (spaghetti, linguine, or fettuccine work best)

02 - 4 tablespoons unsalted butter

03 - 4 cloves garlic, minced

04 - Zest of 1 lemon

05 - Juice of 1 lemon (about 2 tablespoons)

06 - 1/2 cup freshly grated Parmesan cheese (plus extra for garnish)

07 - 1/4 cup fresh basil leaves, chopped (plus extra for garnish)

08 - Salt and pepper, to taste

09 - 1 tablespoon olive oil (optional, for extra richness)

10 - Crushed red pepper flakes (optional, for added spice)

# Instructions:

01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

02 - While pasta cooks, melt butter in a large skillet over medium heat. Add optional olive oil if using.

03 - Add minced garlic to melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn it.

04 - Stir in lemon zest and lemon juice. Cook for another 1-2 minutes to combine flavors.

05 - Add drained pasta to the skillet with sauce and toss to coat evenly. Add pasta water as needed if sauce is too thick.

06 - Stir in fresh basil and half the Parmesan cheese. Season with salt, pepper, and optional red pepper flakes to taste.

07 - Transfer to serving plates and garnish with remaining Parmesan and extra basil leaves.

# Notes:

01 - This dish comes together quickly, making it perfect for weeknight dinners.

02 - For a protein boost, add grilled chicken, shrimp, or white beans.

03 - The sauce can be made while the pasta cooks to save time.

04 - Fresh basil is essential for the best flavor in this dish.

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