Spaghetti with Lemon

There are times when I've come home, looked through the pantry, and found absolutely nothing worth making...and it's worse because I'm hungry. This particular recipe is one of those meant to alleviate such a situation. Most people tend to keep dry pasta on hand in their pantries, along with olive oil, salt and pepper. If you're a more established cook that keeps lemons and garlic on hand at all times, then now you've got something you can whip up in a jiffy if hunger strikes. Feel free to tweak this recipe and add things like lemon zest, a sprinkling of crushed red pepper flakes or freshly grated Parmesan cheese.

Spaghetti with Lemon

12 oz. dried spaghetti (can sub with gluten-free pasta)

Juice of ½ a large lemon (or more, to taste)

2 garlic cloves, grated

6 tbsp. extra virgin olive oil

Kosher salt

Freshly ground black pepper
Crushed red pepper flakes (optional)
Freshly grated Parmesan cheese (optional)

Cook the pasta in a pot of boiling salted water according to the package directions. Drain well, then return to the pot. If using gluten-free pasta, rinse the noodles well in hot water, because the remaining starch on the noodles can make them gummy and yield a creamier looking pasta. You will have to add salt to taste.

Pour the olive oil and lemon juice over the cooked pasta, add the grated garlic and add seasoning to taste. Toss the pasta over a medium to high heat for 1 - 2 minutes. Serve immediately in warmed bowls with sides of your choice and top with crushed red pepper flakes and grated Parmesan cheese, if desired.

Serves 4

NOTE:  If you wand to add protein, consider adding slices of cooked Italian turkey sausages, in either hot or sweet varieties.