This is one of my favorite, stand-by recipes that I clipped out of Cooking Light. It's really simple, and you probably have all of the ingredients on hand. It's perfect when I'm craving pasta, but don't want a big heavy meal.
Ingredients:
- 12 oz. uncooked spaghetti (I used Angel Hair, just because I like it for some reason)
- 1 tsp grated lemon rind
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 3/4 tsp salt
- 1/4 tsp crushed red pepper
- Parmesan cheese
- Fresh chopped parsley
1. Cook pasta according to package directions, drain and return to pot.
2. While pasta is cooking, combine lemon rind, lemon juice, salt, and crushed red pepper. Add olive oil, stir with whisk.
3. Drizzle pasta with oil mixture, toss well to combine. Sprinkle with Parmesan cheese and chopped parsley, if desired.
Whenever I make this, I also toss in some protein (like little shrimp) and pair it with a salad with Italian dressing. It's quite a tasty and refreshing meal, and then I have leftovers for the week! Ah, lemony goodness.
3 comments:
This looks delicious... I'm going to have to try it. In fact, it seems like the prefect complement to the lemon pepper chicken and parmesan green beans that I was planning on making for dinner once Jenna goes back to school!
Cool, let me know how it turns out!
It was a success, the fam liked it :-)
Post a Comment