Tuesday, March 29, 2011

Spaghetti with Lemon and Olive Oil

Pasta is the perfect meal for a weeknight: easy, lots of leftovers for lunch at work during the week, and endlessly versatile.  I love recipes that allow for a lot of servings, because I'm tired of pb&js for lunch.
This meal is great for spring.  Lots of lemon to refresh the palate for spring, Parmesan for creamy saltiness, and I've added some artichoke hearts for some unexpected flavor.  There isn't a lot involved with good recipes; just the perfect mingling of flavors.  Smitten Kitchen nailed it on the head yet again on this one!  To add the artichoke hearts, sautee some frozen hearts until heated through, or just throw them in from a can.  It's a great way to enjoy an extra serving or two of veggies while not taking away from the lightness of the dish. 


1 comment:

  1. I made this last night and served it along with a salad - it was yummy (and Brent had three helpings)!