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
|14.5 oz. box||angel hair pasta||$1.50|
|1/4 bunch or 1 cup||fresh parsley, finely chopped||$0.17|
|4 cloves||garlic, minced||$0.25|
|3 Tbsp||extra virgin olive oil||$0.57|
|6 Tbsp||parmesan cheese||$0.0.65|
|to taste||salt and fresh black pepper||$0.10|
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!
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.
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!