A light and easy lemon pasta recipe that everyone will love!
- 1 box bow-tie pasta (use this gluten-free kind if you want)
- 2 lemons (zest and juice, keeping the zest and juices in separate bowls)
- 1 bunch green onions (about 6) (remove ends and slice)
- 3/4 cup coarsely grated parmesan cheese (or dairy-free alternative)
- 1/2 cup extra virgin olive oil (avocado oil would work too)
- 1Tablespoon + 1 teaspoon coarse Kosher salt
- Bring pot of water to boil. Add 1 box of bow tie pasta. Cook until al-dente according to package instructions.
- While pasta is cooking zest and juice both lemons keeping zest and juice in separate bowls.
- Chop green onions. You will need approximately 1/4 cup of the white onion part and 1/4 cup of the green leafy part.
- Once pasta is al dente, pour pasta into strainer and immediately rinse with cold water. Drain again. Drizzle 1 Tablespoon of olive oil on top and toss to coat.
- Pour into large mixing or storage bowl.
- Add lemon zest, lemon juice, olive oil, white part of green onion, salt (I would start with 1Tablespoon and save the extra 1 teaspoon to add per your likeness) and parmesan cheese.
- Toss to mix completely.
- Taste and add additional salt, parmesan cheese or olive oil, as desired.
- Add the green part of the green onion
- Serve and garnish with additional green onion, parmesan cheese and/or lemon zest.
- You may need to add additional olive after the pasta sits for a while as it will be soaked up.
- Gluten-Free: For a gluten-free option use this pasta.
- Dairy-Free: To make dairy-free use a parmesan cheese substitute, as desired.
- Storage: Lemon Pasta will last 5-7 days in the refrigerator, covered.
- Add additional oil: If Lemon Pasta sits for a while, either out or in the refrigerator, feel free to drizzle additional olive oil before serving again as it will be soaked up by the pasta.
- Season to Taste: Add additional salt, lemon juice or parmesan cheese, as desired.
Keywords: Lemon Pasta