Tuesday, September 28, 2010

Lemon Spaghetti

Lemon Spaghetti
Servings: 4
Weight Watchers Points: 4 per serving

6 ounces uncooked spaghetti
1/2 tsp. dried thyme
1 tsp. lemon zest
2 Tbsp. fresh lemon juice
2 tsp. olive oil
2 tsp. capers
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. grated Parmesan cheese, divided

Cook pasta according to package directions.

While pasta cooks, combine thyme, lemon zest, lemon juice, olive oil, capers, salt and pepper in a large bowl.

Drain pasta, reserving 2 Tbsp. cooking liquid. Add pasta, reserved cooking liquid and 1 Tbsp. cheese to the lemon mixture in the large bowl; toss well. Sprinkle with remaining cheese. Serve immediately.

NOTES: Excellent side dish! We served this with Italian Baked Salmon (the recipe is also in this cookbook) and the pairing was perfect. Very flavorful, not to heavy and reheated well the next day.

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