Garden Fresh Pasta (Printable Version)
Light pasta with lemon, herbs, and garden veggies—a perfect summer bite.
# Ingredients:
01 -
8 oz fusilli or penne (your choice)
02 -
1/4 cup extra virgin olive oil
03 -
1/2 red onion, sliced very thin
04 -
1/4 cup fresh lemon juice
05 -
1 tbsp finely grated lemon zest
06 -
2 garlic cloves, finely chopped
07 -
1 cup pitted Kalamata olives, halved
08 -
1/2 cup freshly grated Parmesan cheese
09 -
3 cups halved cherry tomatoes
10 -
1 tsp table salt
11 -
1/2 tsp ground black pepper
12 -
1/2 cup flat-leaf parsley, chopped
13 -
1 cup fresh basil leaves, chopped
# Steps:
01 -
Boil your pasta using the instructions on the package, but keep it a little firm. Keep aside 1/2 cup of pasta water before draining.
02 -
Add olive oil to a warm pan, and sauté the garlic just for a moment till the smell pops.
03 -
Put the cooked pasta into a big bowl. Mix in the garlic, olive oil, halved tomatoes, olives, red onion, lemon zest, and juice.
04 -
Sprinkle in salt, pepper, chopped basil, parsley, and splash in some of the reserved pasta water to loosen it up a bit.
05 -
Scatter grated Parmesan cheese on top, then enjoy it warm or let it cool to room temperature.