Lux Lifestyle Magazine Logo

Bring the Summer Vibes to Your Table...

Taylor Freeze • June 10, 2024

 

...with a Vibrant Basil Vinaigrette Pasta.

 

Basil Vinaigrette Pasta

Move over, heavy cream sauces, there's a new contender in town for your summertime pasta cravings. This vibrant basil vinaigrette pasta, a recipe from What Gaby Cooking, is a symphony of fresh flavors that's perfect for lighter meals on warm nights.


The secret lies in the homemade basil vinaigrette, bursting with the essence of summer basil. A touch of garlic and shallots adds depth, while red pepper flakes bring a subtle kick. Toss it all together with your favorite pasta, and voila – a restaurant-worthy dish in minutes.


This recipe is also a champion of convenience. Whip up a big batch of the vinaigrette and freeze it for whenever the pasta cravings hit. Leftovers can also be enjoyed chilled, making it a perfect meal prep option for busy weeks.


So ditch the takeout menus and embrace the fresh flavors of summer with this delightful basil vinaigrette pasta.

  • Ingredients

    • 1 pound pasta
    • 2 tablespoons olive oil
    • 2 cloves garlic
    • 2 shallots thinly sliced
    • ½ teaspoon red pepper flakes
    • 1 zucchini cut into coins and quartered
    • Kosher salt and freshly cracked black pepper
    • 1 lemon juiced
    • Fresh basil and parmesan to garnish

    For the Basil Vinaigrette:

    • 1 shallot roughly chopped
    • 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
    • 1 clove garlic
    • ½ teaspoons red pepper flakes
    • ½ cup olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon salt

  • Instructions

    1. Cook the pasta according to the package directions until al dente. Drain and set aside.


    2. In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and red pepper flakes and sauté until fragrant. Add the zucchini and saute until just soft. Add the pasta and ½ cup of basil vinaigrette and toss to combine. Add more basil vinaigrette as needed. Season with salt and pepper and lemon juice and serve.

  • For the Basil Vinaigrette

    1. Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.

A book titled fifth ave 200 years of stories and legends

FIFTH AVENUE: 200 YEARS OF STORIES AND LEGNEDS

February 18, 2025
Fifth Avenue: 200 Years of Stories and Legends is a masterful blend of evocative storytelling and rich historical insight, chronicling the remarkable transformation of Fifth Avenue from a serene residential street to a global symbol of culture, wealth, and style.This exquisite volume celebrates the vibrant history and timeless allure of one of the world’s most iconic thoroughfares. Featuring a breathtaking collection of images, the visually stunning edition bridges past and present, offering readers a captivating journey through two centuries of evolution.The book provides a panoramic exploration of Fifth Avenue’s transformation, from black-and-white photographs of horse-drawn carriages passing grand mansions to vibrant modern-day scenes alive with energy and sophistication. Archival images juxtaposed with contemporary photography illuminate the Avenue’s enduring cultural, architectural, and social significance, capturing its legacy in every detail.More than a tribute, Fifth Avenue: 200 Years of Stories and Legendsis an immersive experience for history enthusiasts, architecture aficionados, and photography lovers alike. This edition is a must-have for collectors, offering a rare and unparalleled glimpse into the street that has been a cornerstone of New York City’s legacy for two centuries.
A woman in a denim dress is sitting on a wooden bench

Natalie Wood

By Colleen Richmond • February 17, 2025
A Legacy of Love, Grace, and Timeless Elegance

RADA REDEFINES DINING IN CHARLOTTE WITH NYC FLAIR

February 16, 2025
Rada, a chic new restaurant in Myers Park, introduces Charlotte to an elevated dining experience with tapas, biodynamic wines, and shareable plates. Helmed by Chef Callan Buckles, formerly of acclaimed NYC spots like Claud, Momofuku, and The Four Horsemen, the menu is a bold fusion of global influences. Owner Eloy Roy envisioned this contemporary American eatery in the former Little Spoon space, creating a cozy yet upscale 50-seat spot with mint green walls and a minimalist aesthet-ic. From a $3 Gilda skewer to a $110 sirloin, Rada’s offerings reflect Buckles’ culinary pedigree and adventurous flair. With dishes like eggplant escabeche and seabass paired with txakolina wine, Rada aims to carve out a niche in Charlotte’s emerging shared-plates scene.Rada blends fine dining with approachability, focusing on flavors that challenge Charlotte’s palate while embracing its neighborhood vibe. Highlights include crispy roast chicken with vegetable farcis and Asian-inspired touches like fish sauce and shio koji. The bar program is equally compelling, featuring a gin martini made with anchovy oil and Basque pepper brine. Roy believes Rada will resonate deeply with diners, offering something fresh yet familiar. This new spot, opened on Selwyn Avenue, invites locals to indulge in innovative cuisine and discover what they’ve been craving all along.
More Posts
Share by: