Ingredients
Scale
- 16 ounces long pasta (I used bucatini)
- 1 large lemon zested and juiced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup white wine
- 1 cup pasta water reserved from cooking pasta
- 4-5 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 5-6 cloves garlic minced
- 3-4 tablespoons fresh basil minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- fresh parmesan for serving
Instructions
- In a large pot, bring water with 1/2 tablespoon of salt to a boil. Once boiling, add the pasta and cook for 5 minutes. Drain and rinse with cold water before setting aside.
- In a large skillet, heat olive oil and sauté garlic for 2-3 minutes until fragrant. Then stir in chicken broth and white wine, reducing the mixture for 4-5 minutes.
- Add lemon juice, zest, heavy cream, red pepper flakes, kosher salt, and black pepper. Bring the mixture to a simmer.
- Incorporate the cooked pasta and reserved pasta water. Cook while tossing occasionally until the sauce thickens, about 7-8 minutes.
- Mix in fresh basil and top with black pepper and freshly grated parmesan.
Notes
For additional flavor, consider adding grilled chicken or shrimp.
Adjust the amount of red pepper flakes to control the spiciness.
Fresh herbs can be substituted with dried herbs if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.