Tuesday, April 23, 2013

From Rachel's Kitchen: Lemon Garlic Spaghetti

This recipe is delicious and easy to make,
so I'm passing it along [!] 

You're welcome.

Serves 2

  1. 4 oz. whole wheat spaghetti
  2. 1/4 cup grated parmesan
  3. 2 tsp olive oil
  4. 3 cloves garlic
  5. 1/2 lemon
  6. 2 tbsp toasted pine nuts
  7. 5-6 basil leaves, chiffonaded
  1. Salt some water and bring it to a boil. I always break my spaghetti in half, its easier to cook, plate, and eat. When it comes to a boil, add you spaghetti and cook for 8-10 minutes (8 min for more al dente). 
  2. While that is cooking, add your olive oil and finely chopped garlic (I used a food processor for less work) to a pan, lightly browning. As soon as the garlic begins to brown, turn off the heat and put the pan aside.
Saute garlic and olive oil.

3. Grate your parmesan, toast your pine nuts lightly (babysit them, they burn fast!), and chiffonade your basil leaves. Put aside.
Toast your pine nuts.
Grated parmesan, toasted pine nuts, and basil.

4. Once your pasta is ready, drain and add to a big mixing bowl. Add your parmesan, pine nuts, basil, and garlic/olive oil mix and toss. Squeeze a half lemon over the top, mixing well.

5. Plate and serve, while warm. :)
Pine nuts, basil, parmesan, lemon, garlic, olive oil- in one heavenly mix.
Dinner is served.

Yup, you caught me having another blueberry mojito with dinner. :)
I can't help it, they are so delicious.


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