It must be in the air. Maybe it’s the fact that it’s been in the 50s and 60s in Colorado this week…. but I’m craving summer in a bad, bad way.
Beaches, flip flops, sundresses, tanlines, pool time…. I want it all!
Last night, I made a dish that I didn’t expect to taste like summer, but I’ve since deemed “summer on a plate.” HOLY HANNAH! This stuff is “over the top” good.
Now, what would make this pasta even better? Maybe pair it with some chicken cooked on the grill? Mmmmm… a nice cold glass of pinot grigio. AND…. eat it all on this patio??
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| How about we dine al fresco here… no table? I’d be willing to hold my plate if I can spend time in that pool! |
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| Best show on television. Hands down. |
Ok, without further ado… let me introduce you to my new pasta BFF…
Lemon-Thyme Spaghetti
1 tsp. fresh thyme leaves
1 tsp. grated lemon rind
2 tbsp. fresh lemon juice
2 tsp. olive oil
2 tsp (or more) capers
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. grated fresh parmesan cheese
fresh thyme sprigs (optional)
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| I always break my pasta as I put it in the pot. Just what I do… |
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| How pretty and fragrant is fresh thyme – – LOVE!! |
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| My VERY first zesting experience. I think I did good! |
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| Squeezing the fresh lemon juice… I think fresh is best in this case (and most cases) |
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| Reminder: I used extra capers… |
3. Drain pasta, and mix with lemon mixture in a bowl. Toss well. Top with parmesan cheese. Garnish with thyme sprigs.
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| Pictured is TWO servings, as I made it my dinner |
PER 1/2 CUP SERVING:
CAL: 128; PROTEIN: 4.3g; FAT: 2.4g; SODIUM: 153mg; CARB: 21.9g
ENJOY!