Lemon Pasta

Since I am a big fan of lemon, I absolutely love this dish.  It is perfect for a light and quick summer dinner and equally great as a side to  chicken or fish.  The lemon is so bright and refreshing with the pasta.  I love how this recipe is so simple and easy to adjust to your taste and needs.  In the above picture I used whole wheat pasta, which has a stronger flavor and texture than regular pasta, so I used a little more lemon juice. To be honest I prefer regular pasta, but alas, the wholegrain variety is so much healthier that I usualy opt for it.  Sometimes I use basil, but other times parsley,or I leave out the greens altogether depending on what I have and my mood:)  I have even added a chopped garden tomato, and grilled vegetables before with great results.  This is such a versatile dish, it can be prepared for a fancy dinner party or  in a pinch when you want a tasty meal in minutes.  It is a year round favorite of mine!  Hope you enjoy.

Have your children gone back to school yet?  Mine have and today was monumental, by youngest started kindergarten!  The first time n 15 years I have not had little people home with me most of the day.  Since, I may just have some free time this year,  I have a little request to make of you, our sweet readers...if you have a recipe that you think is awesome,  send it my way at melandboys@gmail.com.  I love to try new recipes and that should keep me busy and my mind off missing my little guy:)   I will be sure to credit you if posted!  THANK YOU and have a happy week!

Lemon Pasta
submitted by Melanie~The Sisters Cafe

 2/3  cup olive oil

2/3  cup grated Parmesan cheese

1/2  cup fresh lemon juice (from about 2 lemons)

3/4  teaspoon salt, plus more to taste

1/2  teaspoon freshly ground black pepper, plus more to taste

1 pound spaghetti (or other pasta of your choice)

1 tablespoon lemon zest (from about 2 lemons)

Optional additions:
1/3 cup chopped fresh basil

1/2 cup pinenuts

In a large bowl, whisk the oil, Parmesan cheese, lemon juice and ¾ teaspoon of salt and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using).

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil, lemon zest and pinenuts (if using). Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

Recipe Source: slightly adapted from Giada De Laurentiis