Herbed Lemon Pasta

  • Yield 4 servings

This pasta is tossed with a light and delicious lemon sauce.


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



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