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When I was in university, I took a restaurant course where the main group project was to run a restaurant for a day. Each four-person group had to choose their restaurant name, theme, cuisine, menu, and recipes. All the other students in that class were our cooks and servers the day one group’s restaurant ran. As we were selecting a pasta recipe, I had a bugger of a time trying to convince my group that not all pastas need to be drowning in sauce. I didn’t get through to them, and conceded as we served a pasta with a boring old tomato sauce. This pasta doesn’t really have a sauce – the lemon juice and olive oil is like a dressing that gets absorbed by the hot noodles.
I make this refreshing and light pasta recipe quite often. It’s easy to whip up if you’ve got a few lemons in your fridge, and you can switch around the veggies depending on what’s in season. To add some protein, you can also toss in some pieces of roasted chicken, cooked shrimp or fish, or tempeh.
- 1 lb linguine or fettuccine
- ½ cup olive oil
- Zest from 1 lemon
- Juice from 2 lemons
- ½ cup chopped green onion
- ¼ cup chopped fresh parsley
- salt and freshly ground pepper
- ½ cup grated Parmesan
- 2 cups vegetables (asparagus, spinach, green beans), cooked
- Cook linguine or fettuccine in boiling salted water until done; drain well.
- Combine next five ingredients in a large serving bowl. Add cooked pasta and toss well.
- Sprinkle over salt and freshly ground pepper; toss in Parmesan to taste.
- Toss in the vegetables and serve.
Making this one forsure!! Hubby doesn’t like cream sauces or tomato based ones all that much so this is perfect!