- zest of 2 lemons
- 2-3 cloves minced garlic
- pint of grape tomatoes
- olive oil
- 2 tbs marscapone
- 1/2 cup basil cut into ribbons
- 1 box whole wheat spaghetti
- sea salt & pepper
- freshly grated parmesan (optional)
Thanks to Chloe, this recipe has become a staple in our house and is hands down in our top 5 of pasta dishes. Even as we had it for dinner last night I thought to myself, how genius to add lemon, it’s amazing! This dish is inexpensive & quick.
I hope you enjoy it as much as we do.
Cook pasta according to package directions
While pasta cooks, prepare basil & garlic. Heat olive oil. Add garlic, 1/2 of lemon zest, tomatoes, salt & pepper to taste, tossing 3-5 minutes, just as tomato skin starts to crack, remove from heat.
Add half of cooked pasta to pan along with marscapone, toss to coat, move to serving dish. Add remainder of pasta, remainder of lemon zest & basil ribbons.
Serve with freshly grated parmesan cheese