A rich and creamy pasta dish featuring bucatini in a luxurious lemon basil cream sauce with Parmesan cheese, perfect for a comforting dinner.

italian

Nutrition

High in calories and saturated fat from heavy cream and butter, but provides moderate protein from Parmesan cheese and some vitamins from fresh basil and lemon.

Calories	710 kcal
Energy	2971 kJ
Protein	17 g
Total Fat	54 g
Saturated Fat	34 g
Trans Fat	1 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	16 g
Cholesterol	186 mg
Carbohydrate	47 g
Sugars	7 g
Dietary Fibre	2 g
Sodium	797 mg

*per serving

VegetarianHalalKosherNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Creamy Lemon Basil Pasta

Eat Move Make (Liz)

4

Name: Creamy Lemon Basil Pasta — Tasty Bites
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoon Unsalted Butter; 2 - 3 clove Garlic (minced); 1 teaspoon Kosher Salt; 0.5 teaspoon Black Pepper (cracked); 2 cup Heavy Cream; 1 tablespoon Flour; 0.5 ounce Basil (fresh, plus extra for garnish); 1 Lemon (zest and juice); 0.5 cup Parmesan Cheese (freshly grated, plus extra for garnish); 8 ounce Bucatini Pasta

servings

0

per serve

0

minutes

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Ingredients

2 tablespoon Unsalted Butter

2 - 3 clove Garlic minced

1 teaspoon Kosher Salt

0.5 teaspoon Black Pepper cracked

2 cup Heavy Cream

1 tablespoon Flour

0.5 ounce Basil fresh, plus extra for garnish

1 Lemon zest and juice

0.5 cup Parmesan Cheese freshly grated, plus extra for garnish

8 ounce Bucatini Pasta

Equipment

Large pot

Large saucepan

Grater

Whisk

Spider strainer

Instructions

In a large pot of boiling salted water, cook pasta according to package directions. Before draining, reserve 1 cup of the pasta water to help loosen the sauce later, if needed.

Meanwhile, in a large saucepan over medium heat, melt the butter. Add garlic, salt, and pepper; cook until the garlic is fragrant, about 30 seconds to 1 minute.

Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.

Reduce heat to medium-low. Slowly whisk in the heavy cream, stirring constantly to avoid lumps.

Add basil (no need to remove the leaves from the stems). Simmer the sauce, stirring occasionally, until it thickens enough to coat the back of a spoon—about 10 minutes. Use a spider strainer to remove the basil from the sauce.

Gradually whisk in the lemon juice and zest, stirring quickly to prevent curdling. Then stir in the Parmesan cheese a little at a time until melted and smooth.

Add the cooked pasta to the sauce, tossing to coat thoroughly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it to your liking.

Serve immediately, topped with extra basil or Parmesan if desired.