Basil-Lemon Bowties

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Skip the Parmesan or try a soy or rice alternative for a vegan recipe.

 

 

* Exported from MasterCook *

 

Basil-Lemon Bowties

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium garlic clove -- minced

1 package medium-size bowties -- (8-ounce) cooked and drained

according to package directions

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

1/2 cup firmly packed fresh basil chiffonade -- (see Note)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup freshly grated Parmesan cheese

 

MARSHA D. GREEN, New York, New York

 

Marsha's profession-event marketing with a major business publication- keeps her

on the go and makes her appreciate recipes that are quick and trustworthy. Born

in New Jersey' where her grandmother taught her the basics of good cooking, she

now lives in Manhattan and credits the Food Network with raising her culinary

skills to new levels. Following the Weight Watcher's program, she lost ten

pounds and has kept most of it off by creating recipes for flavorful low-fat

entrees such as this pasta, which " came together satisfactorily after only a few

tries. "

 

Marsha Green, who created this lovely light entree, says it was inspired by her

love of fresh basil, also by a lemon fettuccine that's no longer available. For

this recipe, however, she favors farfalle (pasta bowties). You should cook the

pasta while you prepare the sauce so both are ready at the same time. If you

plan things properly, Marsha says, the recipe takes just " thirty minutes front

door to dinner table. "

 

NOTE: This recipe calls for half a cup of basil chiffonade. A chiffonade is

something that's been finely slivered, in this case fresh basil leaves. The

easiest way to do the job? Stack 5 or 6 large leaves, roll them up tight, then

slice straight across the roll, spacing the cuts 1/8 inch apart or less.

 

 

1. Heat oil in very large heavy skillet over low heat 1 minute. Add garlic and

saute, stirring often, 1 minute. Turn off heat.

 

2. Add well-drained bowties and toss well until coated with garlic/oil mixture.

Add lemon juice and zest, basil, salt, and pepper, and toss until basil wilts.

 

3. Divide pasta among four large heated plates, top each portion with I

tablespoon grated cheese, and serve.

 

R E C I P E F R 0 M

 

Marsha A Green; New York, New York

 

Source:

" The GMA Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 32 Calories; 3g Fat (91.1% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

267mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0