Lemon Garlic Pasta With Fresh Vegetables And Feta Food

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMON GARLIC PASTA WITH FRESH VEGETABLES AND FETA

Steps:

• In a saucepan over medium high heat, bring water to a boil. Prepare pasta according to directions on box - cook 1 minute less for the perfect al dente texture. Drain pasta, return to pot or another bowl and drizzle with extra virgin olive oil to prevent sticking.
• While the pasta is cooking, in a separate frying pan add olive oil and lemon juice. Heat over a medium high flame.
• Mince garlic, slice olives, halve tomatoes and dice red onion. Add garlic and onion to olive oil and lemon juice mixture and cook until garlic and onions are fragrant, about 2 minutes.
• Add fresh spinach and cook until wilted, about another 2 minutes.
• Add halved tomatoes and sliced olives to the pan of sauce and vegetables. Cook until tomatoes begin to soften slightly, about 2 minutes.
• Lower the flame to a medium-low flame and add the pasta to the frying pan. Toss pasta with sauce and vegetables until well coated.
• Remove pan from heat. Portion out servings on plates or in bowls and sprinkle with crumbled feta cheese.
• If desired, add chopped parsley. Feel free to add salt and pepper to taste.

SPAGHETTINI WITH GARLIC AND LEMON

Steps:

• Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
• While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
• Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

LEMON AND FETA PASTA

Steps:

• Cook the pasta following package directions.
• Meanwhile, make a dressing by combining the olive oil, lemon zest and juice, mustard and garlic.
• Once cooked, drain the pasta and put back in the warm pot. Mix in the crumbled feta, tomatoes, spring onions and dressing. Heat gently til feta melts a little. This dish can be served warm or refrigerated as a packed lunch.

LEMON GARLIC PASTA

Steps:

• In large skillet, cook garlic in olive oil until golden.
• Add lemon juice, bouillon and pepper.
• Cook and stir until bouillon dissolves.
• In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.