Elbow Pasta with Basil, Parsley & Lime
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
chopped |
|
| 4 | tablespoons |
olive oil
|
|
| ¼ | cup |
basil
chopped |
*
|
| 12 | ounces |
pasta, elbow macaroni
small |
|
| ¼ | cup |
parsley leaves
coarsely chopped |
|
| 1 | x |
lime zest
and juice |
*
|
| 1 | x |
salt and black pepper
or cayenne to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
chopped |
|
| 6E+1 | ml |
olive oil
|
|
| 59 | ml |
basil
chopped |
*
|
| 346.8 | ml/g |
pasta, elbow macaroni
small |
|
| 59 | ml |
parsley leaves
coarsely chopped |
|
| 1 | x |
lime zest
and juice |
*
|
| 1 | x |
salt and black pepper
or cayenne to taste |
*
|
Directions
Heat the garlic in the olive oil until golden, then remove from the heat and add the basil.
The basil should wilt in the hot oil and go bright green and glossy.
Cook the pasta until al dente then drain.
Toss with the garlic, basil mixture.
Add the grated lime and the lime juice. Season with salt and pepper, or cayenne and serve immediately.
