Lemon pasta

Super quick and delicious weekday meal! The pasta boils in a pan instead of a pot so it makes a beautifully thick sauce without the addition of cream or milk. Can mix in any sad fridge veggies (frozen peas, last week’s kale, limp broccoli, left over asparagus, bottom drawer spinach..)

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Step 1

Boil water with salt alone

Step 2

Add oil to a pan with seasonings

Step 3

Put the dry pasta straight into hot oil in pan

Step 4

Add in small amounts of the boiling water to the pan

Step 5

Add in the basils, the lemon zest, juice

Step 6

Add in white wine if you have it (or leave out)

Step 7

Serve with Parmesan cheese and a sprig of basil and a wedge of lemon