Recipe: Penne Pasta with Lemon & Basil

This is one of those deceiving recipes: It sounds too easy to be superb, but it is.

Ingredients
4 oz penne pasta (or any other pasta)
2 teaspoons olive oil
1 clove garlic, minced, or 1/8 teaspoon garlic powder
1 1/2 teaspoons grated lemon zest
juice of 1 large lemon (3 tablespoons)
1/4 cup shredded fresh basil
1 tablespoon minced fresh parsley
freshly ground pepper to taste
2 teaspoons grated Parmesan cheese

Boil the pasta according to package directions until al dente, 10 to 12 minutes. Drain, reserving 3 tablespoons of the pasta water.

In a medium pot, heat the oil and garlic for 1 minute over medium-high heat. Add the lemon zest, lemon juice, half of the basil, half of the parsley, and the reserved pasta water. Remove from heat. Add the cooked pasta and stir until the liquid is absorbed. Fold in the remaining basil and parsley. Season with pepper. Divide between 2 plates and sprinkle with cheese.

Makes 2 servings.

PER SERVING: 268 calories (20% calories from fat), 6g total fat (1.1g saturated fat), 8g protein, 45g carbohydrates, 2g dietary fiber, 1mg cholesterol, 41mg sodium.

JOSLIN EXCHANGES: 3 carbohydrate (3 bread/starch), 1 fat

This article appears on page 85 of the book featured at right.