Lemon-Garlic Pasta

When you’re totally sick of pasta with a tomato-based sauce, whip up this little number.  It’s fast, easy, and delicious.  I wouldn’t make it if it wasn’t.  It also makes for easy leftovers because it’s an easy recipe to double and tastes great the next day.

All you need:

  • 4 oz. dry spaghetti
  • 1/4 cup grated parmesan
  • 2 teaspoons olive oil
  • 1 clove garlic, chopped
  • Juice of 1/2 a lemon
  • 2 tablespoons pine nuts
  • 5-6 basil leaves, chiffonaded
  • Cracked black pepper

I like to add more than the recommended amount of basil and garlic, so feel free to get crazy with the modifications.

To start, put some water on the boil and measure out your pasta.  It may seem like an unnecessary kitchen tool, but I highly suggest that everyone own a kitchen scale.  I think this one cost about $4 at Wal-Mart, but it is indispensible for cooking when recipes call for weights… or if you’re like me and have a serious addiction to pasta that requires strict portion control to prevent from eating half the package in one sitting.

Next, add the olive oil and chopped garlic to a skillet and and cook over medium-low heat until the edges of the garlic start to brown.  

Once browned, remove from heat and reserve.  Chiffonade your basil and once the pasta’s ready, add everything to a large bowl and mix until ingredients are evenly distributed.

Serve into bowls and top with a little extra olive oil, parmesan, cracked pepper, and basil.  

I added broccoli to mine because I’m a growing girl and need my veggies!

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