I think this is from Taste of Home.
This is a quick, easy side dish that could be made into a main course by adding some sliced grilled chicken or scallops (or other protein, although I don't think beef would be very good). It's meant to be served hot, but I served it cold as a pasta salad for a playgroup party today.
4 cups uncooked bow tie pasta (I used "easter" pasta today in the shapes of bunnies and eggs and carrots, but bow tie would work best with this sauce/dressing
1 garlic clove, minced
1-2 Tbsp olive oil (I thought it needed more)
1 Tbsp lemon juice (about 1/2 a lemon)
1 tsp grated lemon peel (if you don't have a plane grater, you should get one, it works way better than my "lemon zester")
1/2 tsp salt (or less, I thought it could have used less)
1/4 tsp coarsely ground pepper
1/2 cup loosely packed fresh basil leaves, thinly sliced
1/4 to 1/2 cup Parmesan cheese
Cook pasta according to directions. Meanwhile, in a skillet, saute garlic in oil for one minute. Stir in the lemon juice, lemon peel, salt, and pepper. Drain pasta. Add to skillet. Add basil. Toss to coat. Cook and stir for 1-2 minutes or until basil is wilted. Sprinkle with Parmesan cheese.
I will make this again--it was easy and good--as a way to use leftover chicken in the future.
Also, I hate dishes, so I put the pasta in a colander and did all the dressing in the pasta pot, then put the pasta back in (rather than use a skillet). It worked just fine, although I maybe could have let the pasta pot cool down a bit more.
Update: I made this again yesterday, using bow tie pasta. I used more like 5 tbsp oil, the juice and zest of an entire lemon, 2 Tbsp garlic, and doubled the salt and pepper. I also cut up some leftover chicken breasts that had an Italian marinade on them and tossed them in before I added the pasta. We ate it warm, and it was GOOD. This may become a staple in my house. The Big Geek loves lemon, the little geek likes eating "butterflies," and I just like eating. :)