Herbed Lemon Pasta

  • Yield: 4 servings


2quarts water
-- Juice of 1 lemon
1tablespoon salt
1tablespoon olive oil
8ounces fettucini or linguini
Lemon Sauce:
1large garlic clove, minced
1/4cup chopped fresh basil, or 2 teaspoons dried basil
2tablespoons butter
2tablespoons olive oil
-- Grated zest and juice of 1 medium lemon
1/4cup chopped fresh parsley (preferably flat-leaf)
1/3cup grated Parmesan cheese
-- Salt and freshly ground pepper to taste
1/3cup grated Parmesan cheese
-- Chopped fresh parsley


  1. For the pasta, bring the water to a boil in a large saucepan.  Add the lemon juice, salt and olive oil to the water.  Add the fettucini.  Cook for 8 to 10 minutes or until tender; drain.
  2. For the sauce, saute the garlic and basil in the butter and olive oil in a skillet for 2 to 3 minutes.  Stir in the lemon zest and lemon juice.  Reduce the heat to low.  Add the parsley, Parmesan cheese, salt and pepper and mix well.
  3. To assemble, place the pasta in a large serving bowl and toss with the sauce.  Sprinkle the Parmesan cheese over the top.  Garnish with additional parsley.


Recipe reprinted with permission from The Forward Arts Foundation’s The Swan’s Palette(Atlanta, Georgia, 2000).