Lemon Herb Pasta
When you cook with a variety of herbs and spices and fresh fruit, there’s nothing quite like adding a bit of citrus grapefruit, orange, lime, or lemon – into a dish to make the flavors POP. My Lemon Herb pasta is perfect as a main course or side with your favorite protein! If you’re Vegan, make this recipe with Tofu and Vegan Parmesan! For added crunch and protein, add in pistachio nuts or walnuts.
Lemon Herb Pasta
Ingredients
- 2 c. corkscrew pasta cooked to package instructions
- 1 zest of one lemon
- juice of one lemon
- 1/2 c. Kalamata olives, sliced or diced
- 1/3 c. artichoke hearts (in water), separated or diced
- 1/2 c. sun-dried tomatoes (in olive oil), sliced
- 2 T. Parmesan cheese, shaved
- 1 T. Herbs de Provence
- 1/2 tsp. garlic powder
- 1/4 tsp. black salt
- 2 T. Pecorino cheese, shaved
- 1 T. white balsamic vinegar
Instructions
- Place cooked pasta in a large bowl
- grate zest of one lemon over pasta
- squeeze juice of one lemon over pasta
- Add in Kalamata olives
- Add in artichokes
- Add in sun-dried tomatoes
- Add in Parmesan cheese
- Add in spices and salt
- Add in Pecorino cheese
- Add in vinegar and Mix
- Taste test and add more spices, cheese or vinegar if needed
- Serve immediately or refrigerate and serve later
Notes
This recipe is great as a meal or served as a side. Try it with my: Cajun Cornflake Chicken Sunny Baked Salmon or Salmon Pepper Dijon Panko Tilapia
