Are you ready for some easy breezy, lemony pasta? This dish is light, simple and fresh. Most of you probably have the ingredients at home to make this and it’s incredibly versatile. Below is the basic recipe which you can substitute nutritional yeast for the Parmesan if you are vegan. Opt in, or out of the green onions, and add just about any fridge greenery you have. I suggest using any of the following; fresh peas, fresh basil, asparagus shavings, arugula or spinach should all work wonders. This pasta is so quick and easy make sure if you are serving it with a salad or another side that the salad/side is prepared and waiting for the pasta to be done.
Spaghettini al Limone for Two
- spaghettini, enough for two – about an 1+1/2 inch in diameter
- zest and juice of one lemon
- 1 green onion sliced thinly
- 3 tbs olive oil, more for garnish
- 1/4 cup of Parmesan (rennet-free) or nutritional yeast, more for garnish
- a few tbs of pasta water
- ground pepper and sea salt to taste
- optional -peas, fresh basil, asparagus shavings, arugula or spinach
Salt and boil water for the pasta.
Zest and then juice an entire lemon and place in a medium-large bowl. Wash and slice your green onion, or if you are using other greenery prepare that as well and place in the bowl with the lemon juice. Add in olive oil and pepper and give a good stir.
Cook pasta, I used spaghettini as I like a thinner spaghetti, but linguine or spaghetti will work well for this recipe. When pasta is cooked al dente remove from water with tongs and place directly in the lemon sauce. I did this with tongs as to keep some of the pasta water in the sauce. If you drain your pasta, remember to reserve some of the water to thin and salt your sauce. The hot pasta will wilt or blanche your veggies so toss until everything is coated and evenly cooked.
Add 1/4 cup of cheese (or nutritional yeast) and then season with sea salt and fresh ground pepper. Garnish with more olive oil and cheese (or nutritional yeast). Serve immediately and inhale!