The other day, I made this delicious simple spaghetti for lunch! ^^
It has evoo, garlic, grape tomatoes, basil, lemon, mozzarella and parmigiana.
This recipe is for 2 to 3
I started cooking spaghetti first in salted boiling water, because the sauce takes a minute to make. Spaghetti probably takes about 7 to 8 minutes, depending on what brand/what kind(fresh/dried) you’re using.
So meanwhile, heat a small sauce pan over medium low heat; add 1/4 cup extra-virgin olive oil, 1 large clove garlic (chopped), zest from 1/2 of fresh lemon and 1 teaspoon salt. Let garlic to influence into oil for a couple minutes. While waiting for the lemon garlic oil, cut 2 handful grape tomatoes in halves(close to 1 cup), fresh mozzarella cheese as same size as halved grape tomatoes, chiffonade basil leaves (roll basil leaves and cut into thin ribbon shape). Add tomatoes into garlic oil to soften a bit.
In a large mixing bowl, add cooked spaghetti(save the water that you cooked spaghetti just in case if you need the liquid to thin out the sauce), pour the lemon garlic oil and tomatoes direct into spaghetti. Give it a toss to coat the noodles with oil evenly. Add mozzarella, basil, fresh juice from 1/2 of lemon and freshly grated parmigiana, give it another quick toss again until combined well. Add salt and pepper for taste, and serve with extra fresh basil, lemon zest/juice and parmigiana right on the top!
And there you have it!
I know I made this for lunch, which is so bright and light! I added fresh mozzarella because I didn’t serve any other protein with. But it will be really delicious with grilled shrimp/chicken/scallop, rustic bread with balsamic vinegar and a glass of dry white wine. ^^ Perfect dinner plan right there! hehe.
I hope you give it a try, because it is really delicious!
Thank you for reading my blog!
♥♥♥♥♥♥♥ Good luck! ♥♥♥♥♥♥♥
A suggestion we try at home to cut down on carbs is using spagetti squash instead of pasta. It is really flavorful and I think this recipe will work well with the squash. I will try it soon.