- 3 cups uncooked bow tie pasta
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- In a large saucepan, cook pasta according to package directions. Drain pasta and set aside.
- In the same saucepan, saute garlic in oil for 1 minute. Stir in the lemon juice, basil, salt and pepper. Return pasta to the pan. Add cheese and toss to coat. Yield: 4 servings.
Originally published as Butterfly Pasta in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p168
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Reviewed Feb. 23, 2013
"Family loved it very good, light pasta"