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. Set aside.
- Pour pasta into large serving bowl 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 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.
- For a gluten-free option use this pasta.
- To make dairy-free use a parmesan cheese substitute, as desired.
- Lemon Pasta will last 5-7 days in the refrigerator, covered.
- 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.
- Add additional salt, lemon juice or parmesan cheese, as desired.
Keywords: Lemon Pasta