As Sunday is upon us, and we embark on another week, the first full week of March, I bring you (imo) the best recipe yet featured in easy healthy lunches.
But, BUT, I have something here: butter.
A fairly nice competitor, right?
With a total of 5 ingredients (okay 6 if you count salt- and I don’t, who does?) I’ve got a meal for you that’s def under 30 minutes, a huge appeal to many. Food Network I’ll be waiting for my call.
Oh yeah, did I mention it’s outrageously good?
Like you’re-pissed-you-only-made-half-the-pasta-cause-you-wanted-more-than-2-servings good.
*sidenote, got this on my dresser:
Meet my friend portion control.
Sincerely Your Friend,
Whatever pants, this was light and refreshing and I totally don’t think I ate 2 portions.
Wait, yikes, only 2 ounces is a portion?
Um well, okay, so this may not be super healthy if you eat the whole batch. What is? (organic cookies are still cookies.)
But I guess it’s a good thing this pasta is going-back-f0r-seconds worthy, cause if you make enough, it can be leftovers for lunch.
DO NOT EAT THE LEFTOVERS!
Sincerely Your Friend,
Oh, come on, pants can’t talk!
But leftovers can, and they say, “Eat me!”
Happy Sunday, make this for Meatless Monday!
I don’t have kids, but I have cats.
Lexy thinks the blog is taking over her territory.
She wanted me to let you know.
lemon pepper pasta
Prep Time: 5 minutes
Cook Time: 20-25 mins
Keywords: lemon grass-fed butter Parmesan cheese whole wheat pasta
Ingredients (4 servings)
- 1/2 lb. whole wheat pasta
- 2 Tbsp butter (preferably grass-fed)
- 1 lemon zested and half juiced
- 3/4 – 1 c. freshly grated Parmesan cheese plus more for finish
- 1/4 tsp freshly ground black pepper
- pinch sea salt
Bring the water to a boil to cook the pasta. Once the water is boiling, salt the water and add the pasta.
While the pasta cooks, grate the cheese, zest the lemon, and grind the pepper.
Once the pasta is almost done, heat the butter in a medium-large skillet over medium heat. Add the pepper to the melting butter.
Straight from the pot, take out the pasta with a slotted spoon, drain the liquid and add to the butter pan. You’ll hear a sizzle- that’s a good thing. (I added about half the pasta to the pan, then half the cheese, then the other remaining halves, but with a larger pan I think everything could be loaded at the same time.)
Let the pasta cook, unmoved for a few minutes to get those crunchy strands, then stir it about and do it again. Add the zest, lemon juice and a tiny sprinkle of sea salt. Pasta is already cooked so it’s ready when you’re satisfied with the crunchy level. (that’s my favorite part!)
Garnish with a grate of cheese and grind of black pepper.