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Tuesday, January 8, 2013

Lemon Basil Pasta

This pasta is an easy, quick, one-pot meal from Everyday Happy Herbivore. I thought it was refreshing and tasty, but in the future would add more lemon (probably zest) for a bigger zing. I served it with roasted asparagus and a simple mixed greens salad with blackberry vinegar.

Lemon Basil Pasta
8 oz. whole wheat spaghetti (or rice spaghetti to make it gluten-free)
1 pint cherry tomatoes, sliced in half
juice of 1 lemon
1/4 cup fresh basil, chopped
2 tablespoons capers
black pepper, to taste
1 basil leaf for garnish (optional)

1. Cook pasta according to package instructions. A minute before pasta is done, add the tomatoes to the cooking water to cook with the pasta. You want the tomatoes to soften only slightly.
2. Drain and rinse the pasta in cool water briefly.
3. Return pasta to the pot and add the lemon juice, fresh basil, and capers; mix to combine. You can add more capers if you like the taste.
4. Garnish with fresh black pepper and a basil leaf.

I served a small amount of pasta on a plate loaded with veggies!

Bottom Line: A fairly basic but light, tasty pasta dish sure to please any crowd.

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