Summer holidays may be over and school is already in session but the sun is still shining and the air is still warm so there is no better time than now to whip up this deliciously, light, and quick pasta dish. This really is a ‘no mess it up dish’ even if you have been avoiding the kitchen recently! The sauce is simply a doddle with only 3 ingredients and the dish is a great way to use up extra veggies and/or grilled meat or chicken lurking in your fridge. Dazzle your taste buds with lots of lemons which are packed with vitamin C and sunshine and olive oil which is brimming with all those good fats your brain and body are craving for! This pasta dish is great warm and also room temperature so make extra to ensure you have leftovers for lunch the next day! I love using De Boules Jerusalem artichoke pasta which has a slightly nutty taste. Jerusalem artichokes are a root vegetable from the sunflower vegetable family and are a great source of fiber (good for blood sugar) and high in potassium which can reduce blood pressure. Try any tasty nutritious pasta though as well as spaghetti squash too!
Lemon Parmesan Pasta
Makes between 4-6 servings
1 pot boiling water (filtered if possible)
1 pkg dried pasta or fresh pasta ( I like De Boules Jeruselem Artichoke)
1 1/4 cups (5oz/150g) freshly finely grated parmesan cheese plus a bit extra for sprinkling
juice of 3 lemons
1 large garlic clove, crushed
1 cup fresh basil leaves torn
1/2 cup extra virgin olive oil
1/2 (2 oz/55g) freshly grated parmesan cheese
sauteed asparagus, broccoli, pepper, chicken, shrimp, or anything you fancy
Place oil, cheese, lemon, and garlic in a blender and blend on high until combined. Boil water and cook pasta according to directions on packet. Drain, toss with dressing, and let sit for 3-5 minutes to absorb sauce. Top with veggies and/or meat and torn basil leaves to serve. Sprinkle with a bit of extra cheese if desired.
