Tri Color Rotini Pasta in Lemon Garlic Sauce
Ingredients
- Tri Color Rotini Pasta - About 3 Cups before cooking
- Water - As needed
- Salt - ½ tsp + 1 large pinch
- Butter - ¼ Cup *Vegans refer to notes section
- Garlic - 4 cloves very finely chopped
- Red chilli flakes - 1 Tbsp adjust per taste
- Lemon - 1 Medium About ¼ tsp Zest + 2 Tbsp juice
- Basil - 2 large leaves finely chopped
- Grated Parmesan Cheese - ¼ Cup Adjust as needed
Instructions
- First bring a pot of water to rolling boil along with ½ tsp of salt. Add the pasta to the water and cook until al dente (for about 8 mins). Drain the water and keep the pasta aside.
- Heat a large pan, add the butter, garlic, red chilli flakes. Saute until the butter melts and the garlic flavor infuses into the melted butter. For about 2 mins.
- Add the lemon juice, 1 large pinch of salt and give a quick stir. Keep cooking for 2-3 mins until the mixture boils and thickens. By now the raw flavor of the lemon would have gone.
- Add the cooked pasta and toss well until the sauce gets coated well over the pasta. Turn off the flame.
- Finally add the chopped basil leaves, lemon zest, parmesan cheese and toss well until combined.
- Serve hot with a garnish of grated parmesan cheese and finely chopped basil leaves.
Notes | FAQ
- Garlic flavor should be just infused into the butter. Do not saute until the garlic changes color.
- Adjust the quantity of lemon juice, red pepper flakes, cheese as per your taste.
- Vegans can use Olive Oil instead of butter and Vegan parmesan cheese.
- If you like, you can add roasted veggies like zucchini.
- Adjust the quantity of lemon juice, red pepper flakes, cheese as per your taste.
- Vegans can use Olive Oil instead of butter and Vegan parmesan cheese.
- If you like, you can add roasted veggies like zucchini.