Angelhair Pasta with a No-Cook Lemon-Parmesan Sauce

Dinner in ten minutes!  Lemony, cheesy, basily pasta that's elegant enough for company and easy enough for a regular old Tuesday night.


1 pound angelhair pasta

Juice of 4 lemons

1/4 cup extra virgin olive oil

1/2 cup freshly grated Parmesan cheese

1/2 cup freshly chopped basil (or cilantro)

Tomato wedges for garnish

      The Recipe

Bring water to a boil in a large pot.  Add lots of salt (1/4 cup).  Cook pasta about 4 minutes, or until al dente.

Meanwhile, in a medium bowl, squeeze the juice of 4 lemons, removing seeds.  Whisk in olive oil, then cheese.  Stir in basil.

Drain pasta, return to pot, and immediately fold in lemon-Parmesan sauce.  Serve immediately, garnishing each plate with tomato wedges.  Serves 4.



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