This is my favorite past dish that Brian makes. I love it all summer long! It’s bright, zesty and delicious with fresh lemon, cracked black pepper, and olive oil.
I love this dish al dente. For added protein, add in chicken, shrimp or your favorite lean protein on top.
Servings: 4
Ingredients:
- 12 oz pasta (spaghetti, linguine, or fettuccine)
- 2 tablespoons extra virgin olive oil
- 1 lemon (zested and juiced)
- 1 teaspoon freshly cracked black pepper (adjust to taste)
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes (optional)
- ½ cup freshly grated Parmesan cheese (optional)
- ¼ cup fresh parsley or basil, chopped
Instructions:
- Cook your pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- Warm your olive oil in a pan over low heat. Add black pepper and red pepper flakes, stirring for 30 seconds
- Toss your pasta into the pan, adding lemon zest, lemon juice, and a little pasta water to help coat the noodles. Stir for 1-2 minutes.
- Remove from heat and mix in Parmesan and fresh herbs. Add more pasta water if needed for a silky sauce
- Serve with extra Parmesan, herbs, and cracked black pepper on top. Optional to add protein choice on top. This makes great leftovers cold or warmed up!
Grocery List:
Pantry:
- Pasta
- Extra virgin olive oil
- Black pepper
- Red pepper flakes (optional)
- Sea salt
Fresh Produce:
- Lemon
- Fresh parsley or basil
Dairy:
- Parmesan cheese (optional)
Tips:
- For added protein, serve with grilled shrimp or chicken.
- For extra veggies, toss in arugula, grilled zuccini or cherry tomatoes
