I am all about quick and easy weekday meals. While I love to sit down to a roast chicken with beautiful, tasty sides and crisp toothsome bread, those meals are better served on the weekends when they can be truly savored. This is a fresh and light pasta and it can be on the table in under 20 minutes.
Love,
Mollys
Lemon Garlic Pasta
Ingredients
1/2 C extra virgin olive oil
2 Tbs minced garlic
5 Tbs freshly squeezed lemon juice
1 Tbs. lemon zest
1 1/2 Tbs Thrive chicken bouillon
1/2 C Parmesan cheese
2 Tbs chopped Italian parsley
1 box pasta cooked to al dente
1/4 C reserved pasta water
Kosher salt and freshly ground pepper to taste
Directions
Cook pasta. I tend to use a veggie spaghetti for this recipe, but use whatever your family prefers. Heat the olive oil in large skillet, add garlic and saute until fragrant. Do Not Brown. Burnt garlic tastes very bitter. Add lemon juice, zest, bouillon and water to skillet with the garlic. Heat to bubbling ensuring that the bouillon is dissolved. In large bowl, toss pasta, garlic mixture, cheese and parsley. Serve immediately. Allow everyone to adjust the salt and pepper to their taste.
Serves 8
Serves 8
