Basil-Lemon Bowties

1 tablespoon olive oil
1 medium clove garlic; minced
1 8 ounce package medium size bowties
1 tablespoon fresh lemon juice
1 teaspoon finely-grated lemon zest
1/2 bunch basil; about 12 large leaves
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/2 cup parmesan; grated

Bring large pot of salted water to a boil.  Add bowties and cook according to package instructions.

Stack 5 to 6 basil leaves at a time, roll them up tight and slice across the roll, spacing cuts 1/8-inch apart or less.  Repeat with more leaves until quantity reaches firmly-packed 1/2 cup.

Heat oil in a large skillet over low heat for 1 minute.  Add garlic and saute, stirring often, 1 minute.  Remove from heat.

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.

Divide pasta among 4 large heated plates, top each portion with 1 tablespoon grated cheese and serve.

Sourse:  Cut the Calories Cookbook, by Sara Moulton

4 servings


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