I discovered the combination of lemon and Parmesan last year, and have been experimenting ever since. Spinach is by far the best addition.
Lemon-Parmesan Pasta
1.5 ish cups pasta (I like cavatappi)
1/4 cup grated Parmesan cheese
1 cup raw spinach, or more to taste, torn into pieces
grated zest of 1 lemon or a little less
juice of 1/4 lemon
black pepper
olive oil
Cook the pasta. After draining it, return to saucepan. Add olive oil, Parmesan, and spinach; turn heat to medium for about 10 seconds and turn heat off. Stir thoroughly to wilt spinach and distribute cheese. Add lemon zest and a large amount of black pepper; stir thoroughly. Squeeze lemon juice over the top. Heat for 5 seconds more if necessary, and serve!
Serves 1 very hungry person
No comments:
Post a Comment