Tuesday, April 3, 2007

Garlic, Basil, and Lemon Linguine

Garlic, Basil, and Lemon Linguine

(I talked about this recipe here)

1 tablespoons olive oil
7 cloves garlic, peeled and thinly sliced
2 tablespoons light butter
juice squeezed from 2 large lemons
1 teaspoon kosher salt
1/2 teaspoon pepper
4 tablespoons Parmesan cheese
10 leaves basil
1 pound uncooked linguine (or other pasta)

Cook linguine according to package directions. Drain.
Meanwhile, heat olive oil in a medium saucepan over medium heat. Add the garlic and sauté until golden brown, about 4 minutes.
Reduce heat to low and stir in butter, lemon juice, salt, and pepper.
Remove from heat. Add basil leaves. Cover and let stand.
Toss warm linguine with sauce. Sprinkle with Parmesan cheese.

makes 6 1-cup servings, 7 HUs per serving.
adapted from: Real Simple

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