Who says pasta has to be loaded with a thick and creamy sauce, oozing with tomato-sauce capable of staining your shirt in half a second? My opinion is that the simpler the pasta, the better. And there are few things simpler or better on pasta than lemon. If you’ve never tried lemon on your pasta, I urge you to give this recipe a try. It doesn’t get simpler than this, and the flavor is simply lovely. Serve this as a main vegetarian dish or serve it along side chicken, beef, or even fish. Any way you serve this, there’s sure to be nothing left by the time dinner is over.
For this recipe you’ll need:
1 pound angel hair pasta
½ cup chopped basil
¾ cup finely grated Parmigiano Reggiano cheese (yes, you need to get the “real” thing)
The zest and juice of 1 lemon, divided
2 tsp. kosher salt
½ tsp. black pepper
½ cup olive oil
To make this recipe:
Cook pasta according to package directions. In the meantime, combine the chopped basil, grated Parmigiano Reggiano cheese, lemon zest, kosher salt, and black pepper in a bowl. In another bowl, squeeze the lemon juice. Measure out the olive oil.
When the pasta is finished cooking according to package directions, drain it then place in a large bowl. Add the bowl containing the basil, cheese, lemon zest, kosher salt, and pepper. Using tongs, toss the pasta to allow the cheese and lemon zest to combine and the basil to wilt. Add the lemon juice and olive oil and toss again. Serve immediately if possible.
**You can add other things to this pasta, including grape tomatoes cut in half, pine nuts, broccoli, and chicken. You can omit the Parmesean cheese and substitute Feta if you would like as well.
Try this, too!
Spinach Calzone