This was a super easy and delicious sauce. It comes together in just a few minutes. The only cooking is just for the pasta and/or meat if you want to add it. I had leftover chicken in the fridge so I added that and I had some zucchini too.
1/2 cup extra virgin olive oil (EVOO)
1/2 cup fresh lemon juice
2-4 cloves of garlic (more or less to taste), minced
3/4 teaspoon salt
pepper to taste
Morton’s Nature Season Salt to taste
1/4 cup chopped fresh basil
zest of two lemons
1 cup of pasta water
Set the basil and lemon zest aside.
Combine the EVOO, lemon juice, garlic, seasonings, set aside.
Cook your pasta, I used fusilli but you can use whatever. Don’t forget to SAVE 1 cup pasta water. I ladled it into a pyrex measuring cup before I drained the pasta.
You could saute some meat and/or veggies at this point in your pasta pot, if wanted to. Once your meat and veggies are cooked add the EVOO mixture and pasta to the pot, stir to combine. Add the basil and lemon zest, stir again. Then slowly stir in the pasta water, this will make a nice creamy sauce with no dairy!