This lemon parsley pasta is extremely easy to make, delicious and frugal. You will only need a few ingredients and dinner will be ready within minutes.
Although I used whole wheat pasta for this recipe you can certainly use regular one. I like the nuttiness of the whole wheat pasta and is a little healthier.
One recommendation when cooking pasta is that you cook it al-dente meaning don;t over cook it. The pasta should have a slight give and not be soggy. This will make your dish a success.
Finally, if you are not using unsalted butter make sure to taste the pasta before adding any salt. Salted butter is plenty salty already.
Here is what you are going to need for this super easy and delicious lemon parsley pasta:
16 oz. whole wheat spaghetti
2 tablespoons melted unsalted butter
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
2 tablespoons chopped parsley
Freshly ground black pepper
Cook pasta per instructions on package.
Whisk the butter with the lemon juice and zest. Season with coarse salt.
Drain pasta and place in a large skillet. Add butter and parsley. Toss to coat well. Add black pepper and Parmesan cheese.
Serve with a small garden salad.
Pasta no salad – CALORIES 300.50; FAT 4.94 grs (sat 2.64; mono 1.15; poly 0.57); PROTEIN 11.23 grs ; FIBER 6.24 grs; CARBS 57.65 grs; CHOLESTEROL 10.17 mg; IRON 2.90 mg; SODIUM 395.06 mg; CALCIUM 37.21 mg