Penne Rigate With Basil
- Total Time
- 20 minutes
- Rating
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Ingredients
- Salt to taste
- ¾pound penne rigate or any large Italian tube pasta
- 1tablespoon olive oil
- Pinch freshly grated nutmeg
- 1tablespoon butter
- ¼teaspoon red pepper flakes or to taste
- Freshly ground pepper to taste
- 4tablespoons coarsely chopped basil leaves
Nutritional analysis per serving (4 servings)
372 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 11 grams protein; 221 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring enough water for pasta to boil in a kettle or large saucepan. When it boils, add salt and the pasta. Bring to a boil again; cook, stirring, for about 10 minutes or according to package instructions. Do not overcook. Drain and reserve ¼ cup of the cooking liquid.
- Step 2
Transfer the pasta to the kettle. Then, add the drained liquid along with the olive oil, nutmeg, butter, pepper flakes and salt and pepper to taste. Toss well, and sprinkle with the fresh basil.
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