PASTA LEMON PARSLEY
This Lemon Parsley Pasta has been one of my favorite side dishes! Only a few simple ingredients are needed to transform plain pasta into a delicious dish. This delightful, lemony, garlicky Parmesan goodness is a beautiful side dish to almost anything. Add some shrimp or chicken to make it a main dish. YUM.
What kind of pasta is best?
You can use any pasta shape for this recipe (what pasta doesn’t go well with Parmesan, garlic, and a little Parmesan? While you can use any pasta shape for this (what pasta em>isn’t/em> good with Parmesan and garlic?? This delicate pasta has a lot of surface area, which allows the lemon and Parmesan cheese to stick. You get a lot of flavor with every bite.
Do I need fresh lemon?
You should definitely use fresh lemons for this Lemon Parsley Pasta. This recipe uses the zest of the lemon, which adds a lot of flavor to the dish without adding too much acidity. This recipe will help you use up any frozen citrus that may be in your freezer ( please see my tutorial on freezing lemons).
What to serve with Lemon Parsley Pasta
It would be great to serve it with a variety of other dishes. This pasta would be a perfect bed for Garlic Butter Shrimp, Garlic Marinated Chicken, Tomato Basil Chicken, Garlic Butter Baked cod, or these Sheet Pan Greek Chicken & Vegetables. Because the pasta is so flavorful, you can add a simple side like Oven-Roasted Broccoli.
8 oz. Thin spaghetti (0.5$)
Fresh Lemons – 1 ($0.89)
2 cloves of minced garlic ($0.16)
Half cup of chopped fresh parsley (0.7$)
1/8 tsp freshly crushed black pepper ($0.02)
1 tbsp Olive Oil ($0.16)
2 Tbsp Butter ($0.14)
2 Tbsp grated Parmesan (0.22)
1/4 tsp salt ($0.02)
Bring a large pot full of water to boil. Add the pasta to the boiling water and continue to boil for 7-8 minutes. Drain the pasta using a colander.
While the pasta cooks, zest the lime (you will need approximately 1 Tbsp). Chop parsley, then combine it in a bowl with Parmesan cheese, lemon zest and pepper. Set aside the bowl.
Add the garlic and olive oil to the pot you used to cook pasta while it is draining. Sauté the garlic in oil on medium heat for about 1-2 minutes or until fragrant.
Add the butter and pasta to the pot. Remove from heat. The pasta should be tossed until the residual heat melts the butter and it is covered in butter and garlic.
Pour the mixture of parsley and Parmesan into the pot, and stir to coat. About 1/4 tsp salt and 1 Tbsp lemon juice should be squeezed over the pasta. Mix well, taste, and adjust salt, pepper, or Parmesan according to your preference. Serve warm.