Lemon Parsley Pasta
As you probably noticed, I’m obsessed with lemon, especially this time of year. And with a heat wave hitting NYC last week, my appetite disappeared like an Italian ice on the sidewalk. I had to eat to keep myself going, but I didn’t want anything heavy, and I definitely didn’t want anything that would keep me in my (unairconditioned) kitchen for long.
And so I did my favorite thing: I threw together a pasta dish with a few ingredients I had on hand, and let me tell you, this is my new favorite. It’s light and fresh and so incredibly delicious. Sweet, and tangy and just right for summer.
I used whole wheat pasta, which I think was a large part of the success of this dish. If you have a gluten sensitivity, I think it would work well with brown rice pasta, too, but I cannot imagine plain old white pasta with this. The flavor of the lemon and parsley is so delicate, so light, that it needs the nuttiness of the whole wheat pasta to give the dish depth. And if you’re not interested in keeping this dish vegan, toss in some parmesan–I’m sure it would be lovely.
I love simple, clean flavors like these!
I am in love with lemon flavors as well. The simple combination here sound fantastic. Can’t wait to try it with the whole wheat pasta.
so simple! i love bow ties.
Me, too! There are very few pasta shapes I’d choose over bow-ties. Rotini always takes first place in my book, but bow-ties work better with a light, sauceless recipe like this one.
What a lovely and fresh pasta dish…adore citrus and pasta 🙂
My mouth is now watering unstoppably for pasta!
I totally hear you on why the wholewheat pasta would work better with this (brown rice pasta will absolutely give that same nutty and chewy effect…good call).
I’ll Winter this recipe up for down here in the South end by adding a splash of cream and a sprinkling of parmesan.
Cream and parmesan would be a great addition to this dish, adding depth of flavor and saltiness. Yum!