Lemon Spaghetti

jbdowns35
jbdowns35 Posts: 352
in Recipes
Came across this recipe over the weekend & thought I'd share.

12oz whole grain shaghetti OR Spaghetti Squash
1tsp grated lemon peel
1/4 C lemon juice
1/4 C olive oil
3/4 tsp salt
1/4 tsp crushed red pepper
Parmesean Cheese for garnish

Cook pasta, or Squash. Combine rest of ingredients (except cheese) & whisk together. Toss with pasta or squash, sprinkle with cheese.


I haven't made it yet, but have had similar dishes. Very good. I bet it would make a very refreshiing meal for the spring, probably would be fun to experiment with some fresh herbs, basil goes well with citris, add some cherry tomatoes, maybe feta instead of parmesan??!!! Mmmm....I think this would be great served cold as a pasta salad, maybe with penne pasta.

Replies

  • EmilyRanae22
    EmilyRanae22 Posts: 506 Member
    nom nom nom
  • Corjogo
    Corjogo Posts: 201 Member
    Sounds luscious....
  • PanteraGirl
    PanteraGirl Posts: 566 Member
    mmmmmmmmm :flowerforyou:
  • laughingdani
    laughingdani Posts: 2,275 Member
    I'll probably add chicken. Sounds delish!

    Thanks!
  • sofielein
    sofielein Posts: 539 Member
    I cook this the Italian way. Which means a ton of garlic and SAGE!!!

    The best smell ever in my kitchen...


    //I live 1 hour away from Italy, so I know what I'm talking about ;)//
  • JanaCanada
    JanaCanada Posts: 917 Member
    Thank you! :flowerforyou:
  • KenosFeoh
    KenosFeoh Posts: 1,837 Member
    I wish I could try this; sounds good.
    Unfortunately, my ulcerative colitis hates pasta - all pasta - no matter what it's made of. I can't figure out why!
  • horses7777
    horses7777 Posts: 165
    sounds like it would be delicious with some shrimp too, for more protein!
  • KrazyAsianNic
    KrazyAsianNic Posts: 1,227 Member
    thanks for sharing! it sounds great. I definitely want to try this
  • Car0lynnM
    Car0lynnM Posts: 332 Member
    bump.
  • sofielein
    sofielein Posts: 539 Member
    The shrimp version is great if you add 1 dl of white wine (but you need to boil the alcohol away for 2-3 minutes). And with that, use parsley rather than sage.
  • DebraYvonne
    DebraYvonne Posts: 632 Member
    this sounds deliciously light & fresh. I am going to give it a go this weekend!
  • wildfirediva
    wildfirediva Posts: 212
    Made something similar last week with Spaghetti squash. I used roasted garlic infused olive oil, and a generous teaspoon of Bragg's Herb seasoning (similar to Mrs Dash original & Italian)....for the cheesy buttery taste I added Bragg's Nutritional Yeast ( not doing a lot of dairy these days)...

    It was awesome! I used it as a side dish to some low carb crab cakes one day and some grilled chicken another....
  • CanuckLove
    CanuckLove Posts: 673 Member
    This sounds really different & interesting - thank you for sharing!
  • twinmom14ek
    twinmom14ek Posts: 174 Member
    I'd definitely recommend tossing in some fresh basil--I've been making it that way for a few years now, and it's a delicious light summer dish!
  • katies2boys
    katies2boys Posts: 69 Member
    Thanks for sharing...sounds delicious!
  • seearainbow
    seearainbow Posts: 57 Member
    We'll have to try this!
  • corsayre8
    corsayre8 Posts: 551 Member
    Yum
  • deedster_a
    deedster_a Posts: 91 Member
    Add some cooked chicken and a few capers and it would be a version of chicken picatta.
  • scaiter
    scaiter Posts: 9 Member
    That's very similar to my go-to add-on for meals; I sprinkle (liberally) lemon pepper over my spaghetti squash that's been kissed with butter. YUM.

    Isn't a 1/4 c. of olive oil a bit heavy though? Interested to hear how the recipe turned out.

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