Lemon Bucatini

I have a confession to make. I love lemon pasta. Literally any kind. Clams and linguine, chicken piccata, creamy versions, white wine versions... all of them. However, this one I just created last weekend is an insta fav. It's also fast and easy!

It falls into the white wine category but is so much more than that. It also contains a kick of heat from red pepper flakes with a buttery, garlicy, cheesy finish. A little herb taste from the fresh basil. And can't forget that pepper. mmmmm.

For this dish you'll need butter, shallot, garlic, salt, pepper, red pepper flakes, lemon, white wine, Bucatini, fresh basil and Parmesan.

If you've never had Bucatini pasta imagine a thicker spaghetti but with a hole running down the center. That leaves more room for the sauce to invade. Which makes me a Bucatini fan.

Add butter to a large skillet over medium heat and melt. Add shallot and saute for about 5 minutes. Add garlic and saute another minute.

Stir in your red pepper flakes (optional: leave out if you don't like spice) and lemon zest. Saute a another couple minutes.

Add white white and reduce by half. Add lemon juice and more butter. Meanwhile prepare pasta according to package directions.

Stir in salt, pepper and more red pepper flakes if desired. Bring to simmer and reduce heat to low.

Drain pasta reserving about ¼ cup pasta water. Mix with the pasta, diced fresh basil and sauce. Top with additional sauce, Parm and a lemon slice.

Enjoyyy!

Lemon Bucatini

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Serves: 4

Ingredients

• 3 tbsp. butter, divided
• 1 shallot, minced
• 6 cloves of garlic, minced
• 1 tsp. lemon zest
• ½ teaspoon red pepper flakes (optional: leave out if you don't like spice)
• 1 cup dry white wine (I used Chardonnay)
• juice of two lemons
• 1 tsp. salt
• 1 tsp. fresh ground pepper
• 1 lb bucatini
• ¼ cup fresh basil, chopped
• ¼ cup fresh Parmesan, shredded

Instructions

1. In a large skillet melt 2 tbsp. butter over medium heat.
2. Add shallot and saute for 5 minutes.
3. Add garlic and saute another minute.
4. Add red pepper flakes and lemon zest and saute a couple more minutes.
5. Prepare pasta according to package directions.
6. Add white wine and reduce by half (2 more minutes approx.)
7. Add lemon juice and remaining butter and bring to a slight simmer.
8. Stir in salt and pepper. Turn down heat to low.
9. Drain pasta reserving ¼ cup pasta water.
10. Mix pasta with reserved water, basil and sauce.
11. Top with remaining sauce, Parmesan and a lemon slice.

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