Weeknight Lemon Parsley Pasta

By • May 29, 2015 0 Comments

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Author Notes: This favorite weekday staple is flavorful and simple, but also crowd pleasing enough for a weekend dinner party. All you need is a quick visit to the produce section at the market, followed by a sweep through the dry pasta aisle. Hot pasta is tossed with heaps of sautéed garlic, crushed red pepper, lemon juice (and zest) and minced parsley. Topped with sharp and salty Pecorino, dinner is on the table in as long as it takes to boil pasta. HalfKiwi

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Serves 4

  • 16 ounces pasta of choice
  • 4 tablespoons olive oil
  • 5 large cloves of garlic
  • 1 teaspoon crushed red pepper
  • 1 bunch flat leaf parsley, chopped
  • 2 lemons, juice and zest
  • Pecorino cheese, grated (to taste)
  • salt and pepper (to taste)
  1. While pasta is cooking in salted water, sauté garlic and crushed red pepper with olive oil in a large pan over medium high heat for approximately 2 minutes.
  2. Shut off the heat.
  3. Once pasta is just al dente drain pasta and add to pan with garlic and crushed red pepper, reserving approximately a cup of pasta water.
  4. Over a medium flame, toss and combine pasta with the juice and zest of two lemons, parsley and some of the pasta water to moisten until pasta is completely coated.
  5. Add generous amount of Pecorino cheese and add salt and pepper to taste.

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