Fix this quick and easy lemon pasta recipe for dinner tonight

Add this recipe to your weeknight dinner rotation: Freshly cooked pasta tossed with a basil and lemon-flavored cream sauce, garnished with pepper and grated Parmigiano-Reggiano. Simple yet incredibly flavorful, this is one dinner you can put on the table in 30 minutes.

ANGELINI OSTERIA’S TAGLIOLINI AL LIMONE

Total time: About 30 minutes | Serves 4

Note: Adapted from Angelini Osteria in Los Angeles.

1/2 pound tagliolini pasta

2 tablespoons butter

8 large basil leaves, julienned

2 tablespoons plus 2 teaspoons lemon juice

1 cup heavy cream

1/4 cup grated Parmigiano-Reggiano cheese

Fresh ground black pepper

Lemon wedges, garnish

1. Cook the pasta: In a large bowl of salted boiling water, add the pasta. Cook until al dente according to the package instructions. Drain the pasta.

2. While the pasta is cooking, start to make the sauce: In a medium saute pan, melt the butter over medium heat. Add the basil and cook, stirring frequently, until aromatic, about 3 minutes. Stir in the lemon juice and continue to cook until the lemon juice is reduced by half. Reduce the heat to low and add the cream. Slowly cook the cream until it thickens to a sauce consistency, stirring occasionally, about 5 minutes. Remove from heat.

3. Divide the pasta among 4 to 6 serving bowls and ladle the sauce evenly over the servings. Divide the cheese among the portions, sprinkling it evenly over the sauce, and top each serving with a few grinds of black pepper. Serve each portion with a lemon wedge on the side.

Each serving: 490 calories; 9 grams protein; 45 grams carbohydrates; 2 grams fiber; 30 grams fat; 19 grams saturated fat; 101 mg cholesterol; 2 grams sugar; 59 mg sodium.

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