Lemon Herb Pasta
Ingredients:
– ½ lb (or ½ box) spaghetti of choice
-zest from 1 lemon
-juice from 2 lemons (about 3-4 tablespoons)
– 2-3 gloves of garlic, grated or using garlic press
-6-7 basil leaves, chopped
-handful flat leaf parsley, chopped
-1 tablespoon red pepper flakes (optional)
-1/2 cup fresh grated Parmesano Reggiano
-salt and pepper to taste
Directions:
-Bring a large pot of water to a boil. Salt the water once it is at a boil and add the pasta, cooking as directed on the package.
-In a medium bowl, add the lemon zest and juice, grated garlic, basil, parsley and red pepper flakes (if using). Mix well. Once pasta is cooked al dente, strain out the pasta water, reserving about 1-2 tablespoons of the cooking liquid, and add the pasta to the bowl. Grate some fresh Parmesano Reggiano on top of the warm pasta along with a bit of salt and fresh black pepper (being careful with the salt, since parm is quite salty), mix well to combine. If the mixture seems a bit too thick, add a bit of the cooking liquid to loosen and allow the cheese to melt. Serve with more pepper and fresh parm if needed and enjoy!
*One tip if using a garlic press: Make sure to rinse it immediately after use. Pieces of garlic can get stuck in the little holes of the press and make it difficult to clean once its dried on there!
Lemon Herb Pasta
Ingredients
- – ½ lb or ½ box spaghetti of choice
- -zest from 1 lemon
- -juice from 2 lemons about 3-4 tablespoons
- – 2-3 gloves of garlic grated or using garlic press
- -6-7 basil leaves chopped
- -handful flat leaf parsley chopped
- -1 tablespoon red pepper flakes optional
- -1/2 cup fresh grated Parmesano Reggiano
- -salt and pepper to taste
Instructions
- -Bring a large pot of water to a boil. Salt the water once it is at a boil and add the pasta, cooking as directed on the package.
- -In a medium bowl, add the lemon zest and juice, grated garlic, basil, parsley and red pepper flakes (if using). Mix well. Once pasta is cooked al dente, strain out the pasta water, reserving about 1-2 tablespoons of the cooking liquid, and add the pasta to the bowl. Grate some fresh Parmesano Reggiano on top of the warm pasta along with a bit of salt and fresh black pepper (being careful with the salt, since parm is quite salty), mix well to combine. If the mixture seems a bit too thick, add a bit of the cooking liquid to loosen and allow the cheese to melt. Serve with more pepper and fresh parm if needed and enjoy!
- *One tip if using a garlic press: Make sure to rinse it immediately after use. Pieces of garlic can get stuck in the little holes of the press and make it difficult to clean once its dried on there!
