A quick and delicious pasta dish made with a zesty lemony and herb sauce.
Fresh Lemon and Herb Pasta
1/2 lb pound of your favourite pasta, I used spaghetti
1/4 cup extra virgin olive oil
1/4 cup lemon juice, approx. 2 lemons
zest from half a lemon
1/4 fresh basil
1/4 fresh oregano
1 tbsp fresh thyme
1 tbsp fresh parsley
(you could sub fresh herbs for 1 tbsp of Italian seasoning)
1 large clove of garlic
1/2 inch slice of red onion
red pepper flakes (optional)
salt and pepper
handful and cherry tomatoes, halved
vegan parmesan cheese
- Using a large pot, boil salted water and cook pasta according to packaging instructions.
- Either finely chop the herbs, garlic and onion, or toss them into a mini food processor and pulse until chopped, not pureed.
- Using a large bowl large enough to hold the cooked pasta, combine the olive oil, lemon zest and juice with the chopped herb mixture. For a lovely kick of flavour toss some red pepper flakes in and combine. Add salt and pepper to taste.
- When the pasta is done thoroughly drain and add to the large bowl with sauce. Toss to combine and plate. Sprinkle with some cherry tomatoes, vegan parmesan cheese and enjoy!