lemon parsley pasta

$4.09 recipe / $0.68 serving

I found this recipe on Recipe Zaar and it looked like the perfect side dish to the pesto chicken I wanted to make. Actually, it looked like it would be the perfect side dish to A LOT of dishes that I want to make. Ah, and thanks to this recipe, I learned a new food related word: gremolata.

Lemon Parsley Pasta


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Total Recipe cost: $4.09
Servings Per Recipe: 6
Cost per serving: $0.68
Prep time: 15 min. Cook time: 10 min. Total: 25 min.

INGREDIENTS COST
14.5 oz. box angel hair pasta $1.50
1/4 bunch or 1 cup fresh parsley, finely chopped $0.17
2 lemons zested $0.72
4 cloves garlic, minced $0.25
3 Tbsp extra virgin olive oil $0.57
1 Tbsp butter $0.13
6 Tbsp parmesan cheese $0.0.65
to taste salt and fresh black pepper $0.10
TOTAL $4.09

STEP 1: In a large pot, begin boiling water for the pasta (refer to instructions on the box). While the water is heating, finely chop the parsley and garlic. Zest two lemons making sure not to get any of the white, flavorless pith (I just used the smallest grate on a cheese grater). Place the parsley, garlic and lemon zest in a bowl. This is your gremolata!
gremolata

STEP 2: Once the pasta water begins to boil, add the pasta and cook according to the directions on the box (approximately 10 minutes). While the pasta cooks, heat the 3 Tbsp of olive oil in a skillet over medium heat. Once the oil is hot, add the gremolata, salt and pepper. Stir while cooking just until the minced garlic has softened (approximately 3 minutes).

STEP 3: Drain the pasta and add it back into the pot (do not return it to a hot burner). Add 1 Tbsp of butter to the pasta to keep it from drying out. Add the gremolata to the pasta and stir it in well. Using a fork, take a chunk of pasta and “wipe” any leftover gremolata out of the skillet and stir it in with the rest.

STEP 4: Portion out the lemon parsley pasta and top with 1 Tbsp of parmesan per portion.

pesto chicken with lemon parsley pasta

Lemon Parsley Pasta pictured here with Grilled Pesto Chicken.

NOTE: Although fresh parsley is super cheap, I hate to see the rest of the bunch go to waste. Use some of the rest in this super light potato salad. I also hate to see almost the whole lemon go to waste after zesting it. Once the zest is removed, the lemon will shrivel and dry out quite quickly. I suggest slicing them up and adding them to a pitcher of water so that you’ll have fresh, cold, lemon water on hand to drink with dinner!

5 Comments

  1. Chelsea says:

    Super bland! I ended up just dumping a bunch of pesto on it so the pasta didn’t go to waste. And I only used 1/2 the pasta the recipe called for, so I doubt I would have tasted anything if I’d used a whole box!

  2. This is such an easy recipe! I love pasta and make a similar one with garlic and parmesan and peas too! Thanks
    http://www.cookeatdelicious.com/cheese-recipes/parsley-parmesan-lemon-pasta-recipe.html

  3. Alyssa B says:

    I’ve been looking for easy, light herbed pasta recipes to replace the box stuff I’m trying to stop buying. This was perfect! I cut the pasta in half and kept everything else the same, but only because I didn’t pay attention…oops. It was really good. Thanks!

  4. Anonymous says:

    This is not as flavorful as I would have liked, would it be worth doubling the gremolata? I’m not sure what I would do with 4 peel-less lemons, though.

  5. Anonymous says:

    You could also take the lemon juice and put it into ice cube trays and freeze. This is handy because then when you need juice and no zest you are already prepared!! Good Eats!!

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