1 T. olive oil
1 medium-size clove garlic, minced
1 (8-oz.) package medium-size bowties
1 T. fresh lemon juice
1 tsp. finely grated lemon zest
1/2 bunch basil (about 12 large leaves)
1/2 tsp. salt
1/4 tsp. freshly grated black pepper
1/2 C. freshly grated Parmesan

Bring large pot of salted water to a boil. Add bowties and cook according to package instructions. Stack 5 to 6 basil leaves at a time, roll them up tight and slice across the roll, spacing cuts 1/8-inch apart or less. Repeat with more leaves until quantity reaches firmly packed 1/2 C. Heat oil in a large skillet over low heat for 1 minute. Add garlic and sauté, stirring often, 1 minute. Remove from heat. Add well-drained bowties and toss well until coated with garlic-oil mixture. Add lemon juice and zest, basil, salt, and pepper, and toss until basil wilts. Divide pasta among 4 large heated plates, top each portion with 1 T. grated cheese and serve.

Yield: 4 servings
Calories: 305
Fat: 8g
Fiber: 1.6g