Lemon Pepper Spaghetti Nests - Caity

I threw this recipe together one night after work when I was starving but too lazy to go out to eat. I didn't want to make anything hard and I wanted to use things I had in my fridge; Lemon Pepper Spaghetti Nests were born! 

This recipe is great because its easy, full of flavor and most importantly, it does not require you to go to the grocery store. Feel free to add any additional items you may have around like pine nuts, shrimp, chicken, zucchini, etc. This is also a great Meatless Monday meal. 

One year ago: Marinated Buffalo Mozzarella and Tomato

Two years ago: Paprika Shrimp Pasta

Serves 2

what you'll need:

4 oz dried spaghetti

3 Tbsp olive oil

1 clove garlic, minced

1 organic lemon

1/4 cup freshly grated parmesan

1 tsp. or so freshly ground pepper

1 handful baby arugula 

Fill a medium sized pot with water and bring to a boil. When boiling, dump in the spaghetti and cook until al dente (just a tiny bit of crunch, not entirely soft). 

Pour the olive oil and minced garlic to a small saucepan and sautee over low heat until it barely begins to brown. Remove from heat. 

Zest the lemon, trying to avoid as much of the pith (the white stuff) as possible. 

Add the lemon zest into the pan with the garlic oil. Cut the lemon in half and squeeze the juice into the garlic oil. 

Remove any seeds that jumped into the oil when you squeezed the lemon. 

The hot oil will cook the lemon zest slightly, releasing a nice garlic-lemony flavor. 

Strain your cooked pasta and return to the pot. Pour the lemon-garlic oil over the pasta. 

Stir in the parmesan cheese, baby arugula and fresh pepper. 

Taste and adjust seasonings as desired. If the pasta is sticking together too much, add a Tbsp or two of water. 

Twirl into nests and serve hot! 

One year ago: Marinated Buffalo Mozzarella and Tomato

Two years ago: Paprika Shrimp Pasta