Lemon Garlic Pasta – serves 2
adapted from i nom things
4 oz dry spaghetti
1/4 cup grated Parmesan
2 tsp olive oil
1 clove garlic
2 tbsp pine nuts
(I wasn’t a fan of putting these in and neither was Eric.)
5-6 basil leaves, chiffonaded
I started by taking my chicken breasts out of the freezer and placing them in the oven lightly sprinkled with salt and pepper. 375* for 45 minutes.
Then with about 25 minutes left on the chicken I boiled my water and started the pasta.
First, start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.
Chiffonade some basil leaves. (it means dice in thin slices)
Then you take some cheese…
Some pine nuts…
And dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the spaghetti and toss until well combined. Plate, crack some black pepper on it, and nom.
*I served mine with a side of chicken and topped it with freshly sliced tomatoes. Yum!