All posts filed under: Pasta

Lemon Garlic Spaghetti

Originally posted on Girl Meets Soul:
Here’s a simple pasta recipe that’s delicious with or without meat.  Anytime the hubby and I have a hankering for a non-salad vegetarian meal, this is our go to.  Between our busy schedules, cooking an elaborate meal is few and far between, so I often try recipes that don’t take longer than 30 minutes to make–this is one of them! You’ll need: 3 tablespoons minced garlic 1/4 cup extra virgin olive oil 6 tablespoons lemon juice 4 chicken flavor bouillon cubes 1/2 teaspoon pepper (fresh ground is best) 1 lb. spaghetti or 1 lb. angel hair pasta, cooked to package directions 1/2 cup freshly shredded Parmesan cheese (optional) 1/4 cup parsley 1 tbsp. basil How to make: 1. In large skillet, cook garlic in olive oil on medium heat until golden. 2. Add lemon juice, bouillon, basil and pepper. 3. Cook and stir until bouillon dissolves. 4. In large bowl, toss pasta, garlic mixture and parsley; serve immediately.  Sprinkle with Parmesan cheese for an extra boost of protein! It’s…

Lemon Garlic Spaghetti

Here’s a simple pasta recipe that’s delicious with or without meat.  Anytime the hubby and I have a hankering for a non-salad vegetarian meal, this is our go to.  Between our busy schedules, cooking an elaborate meal is few and far between, so I often try recipes that don’t take longer than 30 minutes to make–this is one of them! You’ll need: 3 tablespoons minced garlic 1/4 cup extra virgin olive oil 6 tablespoons lemon juice 4 chicken flavor bouillon cubes 1/2 teaspoon pepper (fresh ground is best) 1 lb. spaghetti or 1 lb. angel hair pasta, cooked to package directions 1/2 cup freshly shredded Parmesan cheese (optional) 1/4 cup parsley 1 tbsp. basil How to make: 1. In large skillet, cook garlic in olive oil on medium heat until golden. 2. Add lemon juice, bouillon, basil and pepper. 3. Cook and stir until bouillon dissolves. 4. In large bowl, toss pasta, garlic mixture and parsley; serve immediately.  Sprinkle with Parmesan cheese for an extra boost of protein! It’s a delightful concoction, yielding 6 servings …

Fourth of July Eatery Series: Star-spangled Pasta Salad

Here’s another salad for the Fourth of July Eatery Series.  It’s hearty, it’s healthy, it’s flavorful (couldn’t think of another “h” word lol). What You’ll need: 8 ounces uncooked penne pasta 1 pint grape tomatoes, halved (or whole) 2 cups coarsely chopped fresh spinach 1 yellow bell pepper, chopped 1/4 cup finely chopped red onion 3 tablespoons chopped fresh rosemary 1 (4-ounce) package crumbled goat cheese  1/4 cup fresh lemon juice 1 teaspoon Dijon mustard 1 tbsp minced garlic 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 cup olive oil 1/8 cup white wine vinegar 1/8 cup white cooking wine  How to Make: Cook pasta according to package directions; drain. While pasta is cooking, make a lemon vinaigrette by whisking together the lemon juice, Dijon mustard, minced garlic, salt, pepper and olive oil. Set aside. In a large bowl, toss pasta with tomatoes and remaining ingredients.  Add lemon vinaigrette mixture and lightly toss. Serve immediately or chilled.  If preserving some lemon vinaigrette for other uses, seal in an airtight container and refrigerate. Good up …