Simple is sometimes the best way to go when preparing a meal after a long day of studying.And, pasta doesn't need a lot of sauce to make it special. In fact, there are few things as simple and delicious as one of cooking's best combinations: Lemon Garlic and Parsley and Pasta.
It's a perfect meal when the grocery budget is running low or the pantry is empty. Add a few slices of the Fundamental Garlic Bread
recipe I posted several weeks ago with a side salad and you have got yourself a satisfying meal in less than 20 minutes...really!
Of course, this meal is even better if you add shrimp to complete this meal into one of Jon's favorite dinners, breakfast and lunch meals--that recipe is coming up in the next few weeks.
If you want to make today's post vegan
, cut out the butter and parmesan cheese. Just make sure you have vegan-friendly pasta!
(Original recipe from Williams and Sonoma's FreshFoodFast / Pasta Cookbook)
Large 12" Non-stick skillet
5 quart saucepan, for boiling water and cooking pasta
Grater or zester
1/2 cup olive oil
1 Tbls butter
5 garlic cloves, minced
1/3 cup lemon juice
Zest from one lemon (use the grater's FINE side)
1 tsp salt
1/3 cup parsley, chopped
Fresh parmesan cheese, grated
1/3 cup toasted pine nuts
Red pepper flakes
2. Prepare your garlic, zest, lemon juice and chop the parsley.
3. Heat the olive oil over MEDIUM heat in your skillet.
4. Add the garlic and cook until fragrant about 1-2 minutes. Do not let burn
5. Add zest, juice, salt and pepper to taste. And red pepper flakes here if you are into that sorta thing
6. For extra richness, whisk in a tablespoon butter. Set aside.
7. Bring water to a boil, add pasta, and cook according to package. Drain the pasta.
8. Add parsley and approximately 2/3 of the drained pasta to the skillet and toss first.
9. Too much pasta dries up the sauce. Use leftover pasta water to add moisture if needed.
10. Plate and sprinkle with parmesan.
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