| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 354 | 14g | 3g | 49g |
| sugars | fibre | protein | salt |
| 3g | 3g | 9g | 0.25g |
Why I Love Italian Gluten-Free Pasta with Fresh Lemon and Garlic
When I first tasted Italy’s vibrant, earthy flavors in the form of a dish called Gluten-Free Pasta with Fresh Lemon and Garlic, I was since then enamored. It is a characterful blend of familiar and exotic, a symphony of simple ingredients turning into something extraordinarily delightful. Much like the cross-cultural fusion that I particularly champion, this particular recipe also melds together the zest of Italian cuisine with a touch of wellness-centric California living.
A Nod to Italian Classics
The Gluten-Free Pasta with Fresh Lemon and Garlic draws its inspiration from one of the Italian culinary world’s greatest geniuses, Giuseppe Mennella. His zest for creating dishes rich in flavor and genuine in origin is truly inspiring. Mennella’s approach to food aligns nicely with my Indian-American fusion cooking, where maintaining the authenticity of the original taste is key, while also giving it an innovative twist.
A dish of this nature is in some ways reminiscent of the iconic Spaghetti aglio e olio, a simple yet flavorful Italian classic. It bears the same commitment to letting its minimal ingredients shine.
Perfect Harmony with Main Courses
This pasta dish serves as an excellent accompaniment to main dishes. For those who enjoy a seafood main, it pairs beautifully with a lighter style of dish, such as Grilled Fish with Lemon and Caper Vinaigrette. Alternatively, it works well next to a robust, earthy dish like Marcella Hazan’s Braised Beef in Wine. In both cases, the vibrant fresh flavors in the pasta bring a refreshing balance to the meal.
Revisit Tradition with a Twist
Encapsulating the heart and soul of Italian cuisine, Gluten-Free Pasta with Fresh Lemon and Garlic stands testament to the fact that food brings us closer, no matter the geographical differences. This recipe is not just a tribute to my travels and experiences but is also a nod to India’s vibrant spice legacy and California’s zest for wholesome, healthy ingredients, all tied together in a comforting, hearty bowl of pasta.
What You’ll Need
- 12 ounces of gluten-free pasta
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 organic lemon, zest and juice
- 1/2 cup of fresh basil leaves, chopped
- Salt to taste
- Pepper to taste
- 1/2 cup of grated Parmesan cheese (optional)
- 1 pint of cherry tomatoes, halved (optional)
Method
Step One
Start off by boiling a large pot of salted water. Once the water is boiling, add the gluten-free pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside, reserving about 1 cup of pasta water.
Step Two
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic to the skillet and sauté until it becomes aromatic and lightly golden, taking care not to burn it.
Step Three
Grate the zest from the lemon and then squeeze out the juice. Add both the zest and the juice to the skillet with the garlic. Stir in the chopped fresh basil leaves and season with salt and pepper to taste.
Step Four
Add the cooked pasta to the skillet and toss it in the lemon-garlic oil, ensuring all the pasta gets nicely coated. If the pasta seems too dry, add some of the reserved pasta water, a little at a time, until it reaches your desired consistency.
Step Five
If you’re using, sprinkle the pasta with the grated Parmesan cheese and add the halved cherry tomatoes. Toss everything together until well combined. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
Step Six
Serve the pasta hot, garnished with a bit more fresh basil and Parmesan cheese, if you like. Enjoy your gluten-free pasta with fresh lemon and garlic!
