• Tangy Pasta (below)
• 1 large clove garlic, minced
• 1/4 cup chopped fresh basil or 2 teaspoons dried basil leaves, crushed
• 2 tablespoons butter or margarine
• 2 tablespoons olive or vegetable oil
• Grated peel and juice of 1/2 Sunkist® lemon
• 1/4 cup chopped parsley
• 2/3 cup grated Parmesan cheese
• Fresh ground pepper to taste

Makes 4 servings (about 4 cups).
Prepare the Tangy Pasta. In a large skillet, sauté the garlic with the basil in the butter and oil; stir in lemon peel and juice. Reduce heat and add Tangy Pasta, parsley, and 1/3 cup of the Parmesan cheese; toss well. To serve, sprinkle with remaining 1/3 cup cheese and season with pepper.

Note: Increase butter and oil, as desired, for more sauce (but also more calories!).

Tangy Pasta

• About 2 quarts water
• Juice of 1 Sunkist lemon
• 8 ounces dry pasta: egg noodles, fettuccine, linguine, spaghetti, spaghettini, or vermicelli

Makes 4 servings (about 4 cups).
In a large saucepot, bring the water and lemon juice to a boil; add the pasta. Cook for 8 to 10 minutes, or until tender. Drain well.

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