Lemon Parmesan Pasta
This is one of my favorite spring and summer pasta dishes. Requested often when i visit my friends or they come over for dinner. In addition, it is quick and easy.
- 1/2 lb long pasta (spaghetti, fettuccine, etc.)
- 1/2 onion, chopped
- 3 lemons (zest of 2 lemons)
- 1/3 cup olive oil
- 1/4 cup fresh parsley
- 1/3 cup freshly grated Parmesan
Total Time: 30 minutes
Start by putting a large pot of water on the stove, as this recipe will not take long to make.
Heat a large skillet big enough to hold the pasta, add the olive oil and onions. After a few minutes, add the zest of the two lemons and juice from 2 and 1/2. Reserve the other 1/2 for garnish. Let cook for about 10 minutes on a medium to low heat (this is called infusing the oil). Cook the pasta until almost done (al dente), and then add directly to the oil mixture. You may want to add a little pasta water to moisten up the dish.
Next, add the parsley and salt/pepper and mix. Turn off the heat and add the parmesan. Transfer the pasta to a serving bowl, and garnish with lemon slices, more cheese, and parsley.