If you are new to cooking at home, let me introduce you to how simple and elegant pasta is to prepare.
No canned or jar sauce necessary.
I have been making this dish of years and years. The proof is in this old photo, snapped many years ago, when I was still eating cheese. See that dusting of real parmesan on top? I also snapped this photo jus before my camera battery died so the image quality isn't great. All that to say, I really need to take an updated picture but this is still my go-to "lazy dinner". Which means even though I make it often, it's usually on the days I don't feel like fussing with blog recipes and pictures. Hence, the very outdated image.
You still get the picture (pun intended). Cook some pasta, add lemon and garlic, add pasta water to make its more saucy. Season to taste, and top with delish and easy vegan parmesan.
I often make this recipe with spaghetti squash instead of pasta, and the basics are all the same.
Easy Lemon Linguine
Prep Time: 5 mins
Cook Time: 10 mins
Ingredients (2 servings)
- 1/2 lb. linguine
- 1 lemon
- 1 garlic clove
- 1 cup reserved pasta water (all of this may not be used)
- 1 tbls. basil leaves torn or chopped
- vegan parmesan cheese
Cook the linguine according to package directions. Reserving about 1 cup of pasta water before draining.
While pasta is cooking use a microplane zester to zest the rind of 1 lemon into a large bowl.
Using the same microplane, grate one garlic clove into the bowl.
Juice the lemon into the bowl.
Add salt and pepper to taste.
Once pasta is al dente, add about 1/2 - 1 cup of cooking water to the bowl and whisk ingredients together.
Add the drained pasta to the bowl.
Toss the pasta to coat.
Add the basil and vegan parmesan and toss again.
Serve on warm plates. Top with a bit of parmesan, and black pepper.