Another Meatless Monday means another Monday spent trying to find a somewhat creative recipe. Just when I thought I was going to have to dig around a bit, I remembered my neighbor had passed along a nice recipe a while back for Lemon Angel Hair Pasta, so I went for it.
The necessities...
8 ounces angel hair pasta
2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1/4 cup parsley , chopped
4 Tbsp. fresh lemon juice
1 cup fresh Parmesan , cubed
1 scallion , finely chopped
4 tsp. lemon zest , for garnish
Cracked black pepper , to taste
Finishing salt
or truffle salt (optional)
chives (optional)
1 Tbsp. Walnuts for garnish, toasted or roasted and chopped (optional)
I first boiled water for the pasta and cooked it for about 5 minutes. While the pasta was cooking, I chopped the parsley and the scallions, zested the lemon and cubed the Parmesan. Actually, I must admit that I then used my trusty blender to grate the cheese a bit further into pea size.
Once the pasta was done I removed it from the water with tongs and places it into a big bowl. I added the olive oil, butter, parsley and lemon juice. I used two full lemons - probably more than the recipe called for but oh well, it tasted good! After all the ingredients were added to the bowl I tossed everything together using my tongs. The parsley tended to stick to the side of the bowl, so making sure it was all combined took some effort.
Another reason I went for the recipe was it actually called for truffle salt. I am a big fan of recipes that calls for truffle anything. Nick's co-worker gave him a little jar of the truffle salt from O&Co that I was excited to use.
I added a couple of pinches of the salt to flavor, but could have actually added some more - only, though, to add more truffle flavor since the dish did not need any more salt. I also threw in a bit of pepper, and after tossing everything together a few more times, I plated the pasta in some bowls and garnished with the Parmesan cheese and the lemon zest.
I knew I wanted something to accompany the pasta, and rather than going the healthy route, I went with garlic bread. I halved a mini loaf of ciabatta bread and drizzled it with some olive oil. I then sprinkled some garlic powder and finally topped it all off with the minced garlic - I love garlic, which is why I went for the two types.
I placed the bread directly on the oven rack and allowed it to cook for about 8 minutes at 350 degrees.
This pasta was a nice and easy meatless Monday - other than boiling some pasta, no cooking required! The lemon added a lot of great flavor that was a bit different than the more traditional red or white sauces, but more flavor than a simple oil or butter sauce. I liked the angel hair pasta because it is seemingly lighter than other types of pasta. If I were to make this again, I think garnishing with some sort of nut would have added some more bite and texture (the recipe above calls for walnuts, but since we didn't have any on hand, I left them out.) The garlic bread is something I learned to make in 3rd grade, but will forever make time and again - its such an easy side dish.
This was a great dish for a busy weekday night!
Another Successful Meatless Monday |
8 ounces angel hair pasta
2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1/4 cup parsley , chopped
4 Tbsp. fresh lemon juice
1 cup fresh Parmesan , cubed
1 scallion , finely chopped
4 tsp. lemon zest , for garnish
Cracked black pepper , to taste
Finishing salt
or truffle salt (optional)
chives (optional)
1 Tbsp. Walnuts for garnish, toasted or roasted and chopped (optional)
The Ingredients |
Once the pasta was done I removed it from the water with tongs and places it into a big bowl. I added the olive oil, butter, parsley and lemon juice. I used two full lemons - probably more than the recipe called for but oh well, it tasted good! After all the ingredients were added to the bowl I tossed everything together using my tongs. The parsley tended to stick to the side of the bowl, so making sure it was all combined took some effort.
All mixed up! |
Truffle Salt |
Plated Pasta Dish |
I placed the bread directly on the oven rack and allowed it to cook for about 8 minutes at 350 degrees.
Instant Garlic Bread |
This was a great dish for a busy weekday night!
Ooh I have some black truffle salt... I wonder if that would go well with this. It looks delicious!
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