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