Pasta Debra Creamy Basil Pasta
Indulge in the rich and herbaceous flavors of Pasta Debra Creamy Basil Pasta—a comforting twist on classic fettuccine that will elevate your weeknight dinner game. This recipe features tender strands of fettuccine tossed in a luscious cream sauce infused with the fresh, vibrant taste of basil and a zesty hint of lemon. Perfectly balanced with the savory depth of minced garlic and melted Parmesan cheese, this dish is a creamy lover’s dream. A touch of red pepper flakes adds optional heat for those who crave a little kick. Ready in just 30 minutes, this pasta is an effortless yet elegant meal that’s perfect for entertaining or savoring with family. Garnish with extra Parmesan and fresh basil for a restaurant-quality finish! Ideal for pasta enthusiasts and fans of creamy basil recipes alike, this dish is bound to become a household favorite.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 units garlic cloves, minced
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup basil leaves, finely chopped
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp red pepper flakes (optional)
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta and set aside.
In a large skillet over medium heat, heat the olive oil and butter until melted and combined.
Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant. Be careful not to let the garlic brown.
Stir in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let the cream cook for 2-3 minutes, stirring occasionally.
Whisk in the grated Parmesan cheese, salt, and black pepper until the cheese has fully melted and the sauce is smooth and creamy.
Add the chopped basil leaves, lemon zest, and optional red pepper flakes. Stir to combine and let the flavors meld for 1-2 minutes.
Toss the cooked fettuccine pasta into the skillet with the sauce, ensuring that each strand is coated. Add reserved pasta water a few tablespoons at a time if the sauce needs loosening.
Cook for an additional 1-2 minutes to allow the flavors to meld with the pasta.
Serve immediately with extra Parmesan cheese and fresh basil leaves for garnish, if desired.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.1 g | 259% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 12.2 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1389 mg | 107% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
