Oh I just love this little pasta.
I don’t know about your family…but in our house, we like a pasta supper year around. That being said, during the warm months, we swap out our heavy sauces for light ingredients. This yummy dish is sometimes a vegetarian entree (especially on nights when Andrew isn’t home for dinner), and it’s also a great side to grilled summer foods (like chicken, pork, fish and shrimp!).
Repeat after me…Lemon Parm Pasta.
It’s what’s for dinner tonight!
This recipe serves four people as an entree and six to eight as a side dish. I used linguine for this supper but it really works with any variety of pasta shapes.
1 pound of pasta (I used whole wheat but you can use what you like)
3 to 4 tablespoons of Extra Virgin Olive Oil (EVOO)
the zest and juice of 2 lemons (about 2 tablespoons of zest and 1/2 cup or so of juice)
1/2 cup grated Parmesan cheese (plus more for garnish)
1/2 cup chopped parsley (plus more for garnish)
Salt and Pepper
Bring a large pot of water to boil over medium-high heat. Drop your pasta and cook to al dente (about 6 minutes or so).
Drain the water from the pasta and immediately add your other ingredients. Toss in your EVOO, lemon zest, lemon juice, Parmesan cheese, a pinch of salt and pepper and parsley. Serve immediately with a little more zest, cheese and parsley to garnish.
Simple, simple, simple and yummy, yummy, yummy.
Lemon Parm Pasta.