Lemon Pasta (GF)

Notes: If using freshly grated parmesan 85 grams could be sufficient. The original recipe calls for 0.04 cup for one person, but the amounts differ for freshly grated and packaged grated parmesan Substitutions and add-ins: Long pasta is preferred. Spaghetti or linguini both work great, but you can make it with a shorter pasta if that’s what you have. It is great on its own, but you can easily add in some protein if you wish. You could stir in some shredded vegan chicken for example. Tips: Cook the pasta al-dente. That’s because you’ll be tossing it with the sauce for a couple minutes so it will continue to cook. If you overcook it, it can become very soft. Don’t toss your pasta water. Some is added back to the pan with the lemon and garlic. It contains starch, which will allow the lemon sauce to coat each strand of spaghetti. Use milk instead of pasta water for a more creamy texture. You can keep it light with the lemon juice and pasta water because the garlic and olive oil give it great flavor. But milk is a great option as well. Serving: You can easily serve this by itself, but you can also add some fresh veggies, a salad side or some bread to make it more hearty. Such as Caesar Salad, Caprese Salad, Green Beans or Garlic Bread. Storage: This lemon pasta is best served as soon as it’s made, but it will keep well in the fridge for two or three days. You can reheat leftovers on the stovetop or in the microwave. You may want to add in a tablespoon or two of water when you reheat to loosen the sauce back up.

Great

% Daily Values based on a 2,000 calorie diet