Lemon Pasta

If I could only eat one dish for the rest of my life…. this is the one. This pasta is tangy and bright and it feels like a bowl full of springtime dreams. YUM.

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Lemon Pasta

Yield: 4

Author: Adriannexo

Ingredients

• 1 lb spaghetti or pasta of your choice
• Sea salt
• 3 lemons, zested and juiced
• 1/4 cup olive oil
• 2 tbsp butter
• 6 tbsp milk
• 1/2 cup grated parmesan cheese
• 1/4 cup corn starch
• 1/2 tbsp crushed red pepper flakes
• Salt + pepper
• Fresh basil

Instructions

1. Cook pasta in extra salty boiling water. Cook until al dente.
2. Drain pasta, reserving 1/2 cup pasta water. Return pasta to pot.
3. Melt butter in a small bowl. Add the milk and the melted butter to a small saucepan over medium-high heat.
4. Whisk in the lemon juice, lemon zest, and olive oil. Boil mixture gently for 3-5 minutes until slightly thickened.
5. Add parmesan in portions, whisking continuously.
6. If necissary, add small amounts of pasta water to thin out sauce. If the sauce is runny, add 1 tbsp of corn starch at a time while whisking until it reaches the desired consistency.
7. Top pasta with lemon sauce and garnish with lemon zest, basil, parmesan and extra crushed red pepper.

Nutrition Facts

Calories

505.88

Fat (grams)

24.50

Sat. Fat (grams)

7.96

Carbs (grams)

60.62

Fiber (grams)

4.19

Net carbs

56.43

Sugar (grams)

4.21

Protein (grams)

13.01

Sodium (milligrams)

580.93

Cholesterol (grams)

27.84

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