Lemon Pasta

"This has a hint of lemon and makes a great side-dish to any meal, especially chicken. It has a little garlic, olive oil, and Parmesan cheese. Yummy! This is especially good served with Recipe #227310."
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Ready In:




  • Cook the pasta and drain.
  • While the pasta is cooking, in a large skillet, saute parsley, lemon peel and garlic in oil till garlic is tender (be careful not to burn the garlic).
  • Add the drained pasta to the skillet.
  • Sprinkle with lemon juice, salt, and pepper.
  • Top with Parmesan cheese.

Questions & Replies

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  1. This tastes amazing....the fact that it does not take long to prepare is a ++++. I usually just omit the lemon peel grating and just squeeze lemon juice in there and it comes out wonderfully. A perfect complement to your entree.
  2. Very nice -- made according to recipe, except my spaghetti-type pasta had disappeared ! Used tri-color wheels -- didn't look as appetizing, but was nice and lemony fresh. We have a huge amount of flat-leaf parsley, and was so fragrant while warming. I also had a small zucchini, which I halved, seeded, and finely chopped to saute with the garlic.Thanks for posting, Mimi -(another Mimi in MD!)
  3. I love lemon anything! I was looking for a nice lemon pasta recipe and low and behold here it is! This was devine with my Sauteed Sea Scallops. I am so glad to have found this recipe and will use it often to accompany my main dishes!
  4. Awesome! We will use this recipe often!
  5. I tried this tonight, following the recipe exactly. It turned out great and everyone loved it. Next time, I plan to intensify the flavors by adding more garlic, lemon and parsley. I also like the other reviewers' suggestions of grape tomatoes, green onions and/or capers. However you do it, it makes a super side dish. Thanks for posting it!


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