lemon garlic spaghetti.

I'm still continually searching for new and wonderful pasta recipes. I found this one online. It's from a blog called i nom things, which I think is hilarious. Anyways, let's move on to the recipe. It's simple and delicious.


the recipe
serves 2
4 oz dry spaghetti
1/4 cup grated parmesan
2 tsp olive oil
1 clove garlic
1/2 lemon
2 tbsp pine nuts
5-6 basil leaves, chiffonaded


1. Start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low heat, until the garlic starts to brown on edges. Immediately remove from heat and reserve. While that's starting, boil pasta.
2. Chiffonade basil leaves, then take the leaves, cheese and pine nuts and add to a large bowl with the garlic and garlic oil. Squeeze in lemon juice. Add the pasta and toss until combined. Crack black pepper to taste.


substitutions
Not much. I used pasta instead of spaghetti...big deal, I know. I also just used bottled lemon juice instead of an actual squeezed lemon. And I couldn't find pine nuts at the grocery store, so no pine nuts. SAD FACE.


great with
As usual, pasta stands well on its own, but I almost always have my pasta dishes with a salad.


the review
I love pasta, but when a pasta dish is really heavy, my stomach feels like it's going to explode. So with that said, I have some good news: this is not one of those pasta dishes. This is light and summery and delicious. Very yum. I wouldn't have ever thought to put lemon on pasta, so I'm really glad that this recipe came up in my search. 


Can I also just say that it's so nice to have a recipe that is actually made for only two servings? It's so nice. Trust me. Since I'm only cooking for one person, I either end up with a ton of leftovers, or I have to cut the recipe in half, and that involves me doing math, which is a bad thing. So this was nice and simple--both the food, and the recipe.