A very lemony pasta that can be eaten as a main meal with a salad and toasted bread, or as a side dish with chicken or seafood. It's especially delicious served with pan seared shrimp. I counted a tablespooon of lemon juice/zest as the yield from one medium lemon. So the amount can be a little under- or over if you like it really sour!
I'm not actually a fan of cooked tomatoes, but I love this dish, especially beside a juicy slab of marinated, grilled venison steak! (I usually only use 2 or 3 tomatoes and never bother with the peeling and seeding, but I'll leave that up to you!)
Loved this recipe I found in "Quick Cooking". I reduced the amount of olive oil in the original recipe, and this turned out to be quick weeknight meal for the family. I served this with broccoli and bread.