A new month! We had a great dinner last night, simple, frugal and totally restaurant-worthy that I wanted to share.
Lemon-Parsley Pasta
6 oz uncooked pasta
1/4 cup chopped parsley
1.5 tbsp EVOO
1 tbsp fresh lemon juice
1 tsp grated lemon rind
salt & freshly grated black pepper
The instructions were basically to cook the pasta & then combine with the other ingredients. We used a 12-oz package of fresh fettuccine I had bought at the Winter Farmers' Market so DH doubled the sauce ingredients. I think the fresh pasta and the fresh parsley made it great, but it would probably be decent even with dry pasta and dried parsley.