Ingredients
- 1 pound whole-wheat spaghetti (8 servings, ~1 cup servings)
- 1/2 cup extra-virgin olive oil
- 1 cup lemon juice
- 1/4 cup parmesan cheese
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes, more to taste
- 1/4 cup parsley flakes
- Protein or your choice*
- Veggies of your choice (and there’s never enough veggies!)*
Instructions
- Cook the pasta in a large pot of boiling water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, black pepper, red pepper chili flakes, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten.
- Garnish with lemon zest and parsley.
Notes
*I cook the whole box of pasta and either eat a couple of meals during the week or I’ll freeze the remaining. Today I made a single portion – I only had one lemon, so for a single portion you’d use 2 tablespoons of lemon juice with 1 tablespoon of olive oil, and 1 tablespoon of Parmesan cheese.
*I made this a complete meal by adding shrimp and veggies! I did a 3-ounce portion of shrimp. Heat oil in a large skillet over medium heat. Add 1 clove of garlic and cook until soft but not browned, 1 to 2 minutes. Add shrimp; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
*I used a whole small zucchini and a little bit of onion sautéed as well. Feel free to use whatever veggies you have on hand. I normally will also add in a green leafy vegetable, but you know #quarantinelife and no leafy greens are left for the week (going on week 4 not going to the grocery store – should’ve had some frozen spinach on hand. Next time!) But the truth is the more veggies, the better – extra fiber and extra filling!
- Prep Time: 5
- Cook Time: 10