Description
I make this refreshing and light pasta quite often. It’s easy to whip up if you’ve got a few lemons in your fridge, and you can switch around the veggies depending on what’s in season. To add some protein, you can toss in some pieces of roasted chicken, cooked shrimp or fish, or tempeh.
This pasta doesn’t really have a sauce. The lemon juice and olive oil mixture is like a dressing that gets absorbed by the hot noodles.
Ingredients
- 1 pound Linguine Or Fettuccine
- ½ cups Extra Virgin Olive Oil
- 2 Lemons, Juiced
- 1 Lemon, Zested
- ½ cups Chopped Green Onion
- ¼ cups Chopped Fresh Parsley
- 1 pinch Salt And Ground Pepper
- ½ cups Grated Parmesan
- 2 cups Cooked Vegetables (asparagus, Spinach, Green Beans Or Other)
Preparation
1. Cook linguine or fettuccine according to package directions then drain well.
2. Combine olive oil, lemon juice, lemon zest, green onion and parsley in a large serving bowl. Add cooked pasta and toss well.
3. Sprinkle on some salt and pepper to taste.
4. Toss in Parmesan to taste.
5. Toss in the vegetables and serve!
