Olive Oil Lemon Parsley Pasta Recipe
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
2 portions
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Calories
881 kcal
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Course
Main Course
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Cuisine
Mediterranean, French
Olive Oil Lemon Parsley Pasta Recipe
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Bright summery flavors come together in this herb lemon pasta dish. A handful of ingredients and a quick cooking process make this a favorite at home.
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Ingredients
To cook the Pasta
- 10 cups water
- 1 Teaspoon salt
- 3½ cups pasta uncooked, *see Notes
To make Pasta meal
- 1 Tablespoon lemon juice freshly squeezed
- ½ bunch parsley with stems, *see Notes
- 2 Tablespoon olive oil *see Notes
- ¼ Teaspoon black pepper freshly ground is best
- salt to taste
To Garnish
- lemon zest grated to garnish, *see Notes
- 2 Tablespoon parmesan (optional) *see Notes
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Instructions
To cook the Pasta
- Pour water into your pot and mix in the salt. Keep over a medium-high heat covered until your water boils.
- Stir the pasta into your hot boiling water and mix it well. Cook pasta to the desired texture (to the bite or soft) uncovered over a medium-high heat setting for about 8–12 mins (follow pasta packet instructions). Stir occasionally so that the pasta doesn't get stuck at the bottom of the pan.
- Strain pasta when it's done cooking.
To assemble the Pasta meal
- While the pasta is boiling, prepare your fresh ingredients. Zest and juice lemon. Keep zest aside.
- Cut off parsley stems and chop garlic small.
- Keep all ingredients, including oil and seasoning, ready.
- Pour oil to the pasta. Add chopped parsley, lemon juice, salt and pepper to that and mix your pasta well.
Garnish
- Garnish your pasta with lemon zest. Topping with Parmesan is optional.
- Serve up.
Equipments used:
Notes
- cold pressed small batch produced. If you need to go budget, get an extra virgin olive oil from an affordable but known brand. Avoid pomace olive oil as it is heavily refined, artificially flavored, colored and might not contain real olives.
- Pick a pasta type that you like. I recommend spiral pasta, fussili pasta or rotini pasta shapes for this dish because the olive oil and seasoning cover well the spiral-shaped pasta types.
- ½ bunch parsley with stems = 1 cup loose parsley without stems or ½ cup chopped, or 30 grams chopped parsley.
- For the best quality olive oil, get cold pressed small batch produced. If you need to go budget, get an extra virgin olive oil from an affordable but known brand. Avoid pomace olive oil as it is heavily refined, artificially flavored, colored and might not contain real olives.
- Parmesan is optional if you are plant-based. I like to add freshly grated Parmesan. If you want quality, get only Parmigiano Reggiano from Italy. If you are on a budget, you can use the Parmesan from the store, but know that this is not parmigiano and Parmesan doesn't exist in Italy.
- Grate your lemon skin with a knife to make lemon zest. Only use untreated (pesticide-free) lemons when using the zest in your food. Bio or organic labels sometimes are also pesticide-free, but this is not the case all over the world. Check with your country’s organic food laws.
Nutrition Information
Show Details
Calories
881kcal
(44%)
Carbohydrates
149g
(50%)
Protein
28g
(56%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Cholesterol
3mg
(1%)
Sodium
159mg
(7%)
Potassium
534mg
(15%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
1241IU
(25%)
Vitamin C
22mg
(24%)
Calcium
157mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2portions
Amount Per Serving
Calories 881 kcal
% Daily Value*
| Calories | 881kcal | 44% |
| Carbohydrates | 149g | 50% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 3mg | 1% |
| Sodium | 159mg | 7% |
| Potassium | 534mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 1241IU | 25% |
| Vitamin C | 22mg | 24% |
| Calcium | 157mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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