Pasta with Lemon and Fresh Herbs

This recipe is going to have two of my friends really jazzed. Ashley of Bird on the Lawn and Lindsey of Fresh Clean Start. It's a dish that is right up their alley. Pasta, fresh herbs, lemon juice and zest, Parmesan cheese, kosher salt, pepper and olive oil. And that's it. Simple, fresh summer side or entire meal. Not into pasta (Lindsey)? Use quinoa.


The pasta comes together so quickly. All of the ingredients are very simple and to the point. Tart from the lemon, freshness from the herbs and saltiness from the Parmesan. You don't have to manipulate the ingredients at all. Just put them in and let them do the work. See, look how simple.



When I say herbs, what did I mean? Whatever you want. I used some of each of the herbs in my little herb garden in my backyard. Basil, rosemary, thyme and mint. Yes, mint, don't be skeptical. Mint isn't just for gum. You might be surprised at the flavor it adds to dishes like this.




1/2 lb pasta
1 lemon, zested and half of it juiced
1/3 cup chopped fresh herbs
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese
1/2 tsp kosher salt
A few grinds of black pepper

In a large pot of boiling water, cook pasta until al dente. Drain well and rinse with cold water to cool. Transfer pasta to a medium bowl. Add lemon zest and juice, herbs, olive oil, Parmesan cheese, salt and pepper. Toss well to combine. Serve at room temperature or cold.

Yields 4 servings.

Served with this: good ol' hot dogs. Nothing special. Who doesn't love a good grilled hot dog? And hot dogs seem appropriate for the evening. We were watching the Home Run Derby. Darn that David Ortiz. He is a machine. Why couldn't we have had a little Manny Ramirez? He would have won for sure.

Rookie's Notes: I live with a couple of lemon lightweights. They don't like things too lemony. So I only used the juice of half of a lemon. If you like lemon, add the other half of the lemon.


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