Lemon Basil Pasta
After watching a stitch from viral TikTok, making Lemon Basil pasta from @mammaculinaria -I decided to join the fun and make a lectin-free & gluten-free version.
Lemon Basil Pasta is a fresh idea for a quick dinner. This idea was borrowed from TikTok. Now the ingredients are suitable for lectin-free or gluten-free preferences.
Let’s talk DryPasta
For this recipe I used the Jovial Cassava Spaghetti Pasta. Another brand I like for lectin-free pastas is Big Green Organics. Gluten-free pastas are all over the place but I’ve been finding that most gluten-free pastas have rice flour as a primary ingredient whisk isn’t approved on the lectin-free diet.
Sadly, there aren’t a ton of compliant lectin-free pasta options but, the good news is the variety of products are increasing as more and more people (you and I) are demanding high-quality, lectin-free pastas.
Quick question for you. I’ve been thinking about writing a post specifically on lectin-free pastas and brands I use. Is this something you’d like to know more about? If so, please let me know in the comments and I’ll see about pursuing a blog post about healthy pasta options.
Lemon Basil Pasta
SUPPLIES
Here’s the supplies you’ll need to make Lemon Basil Pasta. This post contains affiliate links which means I get a small commission (at no cost to you) if you make a purchase through one of my links.
Large Skillet-There are 2 brands of pans you will find in my pantry. One brand is Green Pan. This large skillet is great because it has a non-stick ceramic coating so, I’m never worried about poisons leaking into anything I’m cooking. I especially like this particular pan because it has a glass lid.
Stock Pot I cheated with this link because it has the set. I couldn’t find the stock pot separately but I do have this set and love every piece. If you’s like to learn more about Green Pan’s let me know in the comments.
Ladle- If you are still using a plastic ladle, upgrade to a nice metal one like this. It’s affordable and
Microplane- THIS is the HOLY GRAIL of kitchen tools, to me. This one device gets used at least every other day if not everyday. Besides functionally this Microplane is extremely low profile when it comes to graters. It comes with a plastic cover so you can keep it in the drawer without scratching your fingers.
Cutting Boards- These Epicurean Cutting Boards are my absolute favorite. They are lightweight and very thin. Epicurean cutting boards store very nicely in tight spaces. Word of warning these cutting boards are not dishwasher safe. The Epicurean Brand is certified green and supports environmental sustainability. If you prefer a heavier, high-end cutting board, John Boo’s brand aka Boo’s Blocks is a timeless option that will last you a lifetime. Your butcher block WILL be the envy of your culinarily friends. If you know, you know.
Knife If you are going to invest in one product in your kitchen, let it be this knife by Shun Kaiusa. Ina Garten (who is my cooking idol before I went lectin-free) says there are 3 quality things you need in the kitchen. Guess what the very first item is… that’s right, it is a good chef’s knife. I’d say this knife is better that good-you get the point! ←PUN INTENDED
INGREDIENTS
Here’s the goodies you need to make Lemon Basil Pasta.
3 quarts of boiling water-Have the boiling water ready before you add the pasta.
3 lemons- zested and juiced -If I was remaking this recipe I would only have added the juice of 2 lemons, 3 was a little over powering with the zest.
6 tbsp olive oil- I like Gundry Md’s olive oil because of the high count of polyphenols in every serving. Come-on, if you aren’t using GundryMD olive oil are you even getting polyphenols?
3 tbsp European or A2 Butter- I found one this at Trader Joes.
Minced garlic- You can chop this yourself or save yourself some time and use the precut or minced garlic in the jar. Read the ingredient list to make sure lectins or preservatives aren’t hidden with the good stuff.
iodized sea salt
black pepper
1 box of Jovial dry cassava spaghetti pasta
fresh basil- about a 1/4 of a cup of fresh basil leaves should do the trick.
INSTRUCTIONS
Here’s how to make Lemon Basil Pasta at home.
Start with a skillet (wide enough to fit the length of the pasta) and add the olive oil, butter, garlic, salt, and pepper.
Wait for the butter to melt, and then add the dry pasta. Shake the skillet back and forth to separate the noodles. Add a ladle of hot water and continue to shake the pasts.
As the water evaporates, add another ladle of water while continuing to shake the pan. The bottom of the pan should stay wet but not overly saturated. (Some of the noodles were stuck together at this point, so I used two kitchen tongs to break apart the noodles)
Taste the noodles; as they soften and become more flexible but firm, add the lemon zest. Use kitchen tongs to mix the zest into the pasta.
Add the basil and mix with tongs.
When the pasta has reached al dente, add the lemon juice. Stir with tongs and serve.
Here’s the printable recipe…
Lemon Basil Pasta
Ingredients
- 3 quarts of boiling water
- 3 lemons- zested and juiced
- 6 tbsp olive oil
- 3 tbsp European butter
- minced garlic
- iodized sea salt
- black pepper
- 1 box of Jovial dry cassava spaghetti pasta
- fresh basil
Instructions
- Start with a skillet (wide enough to fit the length of the pasta) and add the olive oil, butter, garlic, salt, and pepper.
- Wait for the butter to melt, and then add the dry pasta. Shake the skillet back and forth to separate the noodles. Add a ladle of hot water and continue to shake the pasts.
- As the water evaporates, add another ladle of water while continuing to shake the pan. The bottom of the pan should stay wet but not overly saturated. (Some of the noodles were stuck together at this point, so I used two kitchen tongs to break apart the noodles)
- Taste the noodles; as they soften and become more flexible but firm, add the lemon zest. Use kitchen tongs to mix the zest into the pasta.
- Add the basil and mix with tongs.
- When the pasta has reached al dente, add the lemon juice. Stir with tongs and serve.
