Cook's Corner features Lemon Zest Pasta recipe
Lemon Zest Pasta
1 lb spaghetti
1 1/2 C fresh basil or 3 Tbsp dried
1 tsp lemon thyme leaves or 1/2 tsp dried
1 Tbsp oregano leaves or 1/2 tsp dried
2 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp butter or spread
1/2 tsp seasoned salt
1/4 tsp black pepper
1/4 c grated Parmesan cheese
Zest of 1 lemon
Bring a pot of water to a boil and cook the pasta according to the package directions. Blend the herbs and olive oil and lemon juice in a processor. When pasta is just done (al dente), drain and toss with herb mixture and butter, salt and pepper. Garnish with Parmesan cheese and lemon zest.
Pasta is our go to meal when we are hungry and we don’t have a lot of time. It lends itself to whatever is in the house at the time. Sometimes we just cook up garlic cloves with seasonings or add fresh uncooked vegetables at the last minute to the pasta water. It goes together quickly and seems to appeal to everyone. LW
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