Lemon Basil Linguine
This dish, of course, accompanied our Lemon Basil Salmon a couple of nights ago. I wanted a light sauce for our pasta because the Salmon was the main event that night. Steering away from heavy, creamy, or cheesy sauce, I invented this:
Lemon Basil Linguine
serves 6 as a side dish
4 oz. Linguine
3 T. lemon juice
2 T. olive oil
1/2 c. chicken broth
1/2 t. dried basil
dashes of salt, pepper, and garlic powder
Naturally, start with a large pot of salted, boiling water and cook the pasta according to the directions on the box. When it’s done, drain in a colander.
Toss everything together and serve. This pasta had a mild lemony flavor that went really well with the fish.
March 12th, 2008