amok: Calling all Foodies: Lemon Garlic Pasta

If you like food (cooking it, consuming it, looking at it, drooling over it, etc.)... you are going to like Tuesdays on AMOK. I am the resident (and self-proclaimed) Foodie around here so expect some yummy recipes, restaurant recommendations, and fun kitchen tips/facts. This being said, if you have requests/recommendations feel free to ask me to try out a recipe. I am always up for experimentation. As well as if you have any questions regarding food, ASK!

This week’s recipe is SO simple and delicious and happens to be one of my favorites because you tend to have most of these things in your kitchen. ENJOY!

LEMON GARLIC PASTA

INGREDIENTS

4 oz dry spaghetti (you can use any type of pasta, but a spaghetti or fettuccini type of pasta works best)

¼ cup grated parmesan

2 tsp olive oil

1 clove garlic, chopped (I love buying the pre-chopped jar so my hands don’t smell)

1-2 lemons

5-6 basil leaves, chiffonaded (fancy word for cut into strips)

Chicken (optional, but great if you are looking for some protein. You can grill it, cook it in a pan, or quite honestly just buy a pre-cooked one from the store!)

DIRECTIONS

1.    Boil the water
2.    Once the water is boiling add the pasta, but meanwhile, cook the garlic in the olive oil over medium-high heat until the edges are slightly browned then immediately remove from the heat and if you are adding chicken, stir that in so it can soak in some of that yum (a good way to know when to take the garlic off because burnt garlic tastes funky is to pay attention to the smell. When you begin to smell the garlic you know it is ready!)
3.    Cut up your basil and if you are using fresh parmesan (RECOMMENDED!!!) grate that now
4.    Once the pasta is done, drain it and add it to the cooked garlic pan
5.    Squeeze on lemon to your preference (I love it very lemon-y so I usually add 2 lemons, but some people just like the hint of lemon), stir in the Parmesan and top with basil
6.    ENJOY!!!