Lemon Pasta

Lemon Pasta (also known as Pasta al Limone) is one of those light, simple throw-together pasta dishes that is just perfect for spring and summer. It makes a perfect side dish for just about any dinner that comes off the grill or out of the oven, from steak to chicken to shrimp. Its flavors are fresh, bright, and delicious. Even better, it can be prepared in a flash!

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings people (as a side dish)

Calories 345

Author Kim

Ingredients

1/2 pound (usually 1/2 box) thin spaghetti or angel hair pasta or another favorite long pasta
1/2 cup olive oil
1/4 cup fresh lemon juice (or the juice from one lemon)
1 teaspoon salt
1 teaspoon garlic powder
1/2 cup freshly grated Parmesan
1 large tomato diced or a handful of sweet cherry tomatoes cut in half
1/4 cup capers
15-20 leaves fresh basil
salt and pepper to taste

Instructions

Cook pasta in a large pot of salted, boiling water until al dente, tender but still firm to the bite, stirring occasionally.
Combine the olive oil, lemon juice, salt and garlic powder. Whisk together until smooth. Pour desired amount over pasta. Then top with the parmesan, tomatoes, and capers. Stir to combine. This is great served warm, but we like it even better served cold. To serve cold, refrigerate the pasta for about an hour. Add basil right before serving. Taste and add salt and pepper as desired. Enjoy!

Notes

I typically serve this pasta as a side dish with chicken, shrimp or cod and a fresh green salad. As a side, it will serve 5-6 people. As a main dish, it will serve 3 people.

Nutrition