Lemon Pasta

Sundays are my market days and you can find everything you need for dinner at the market.  This is a five ingredient recipe that you will not be mad at.  And most times you will already have the ingredients in your fridge.  My favorite all time lemon pasta was from Lil Frankies in New York City.  Omg, it's so good.  But now, I don't eat gluten and I live in LA so...I had to figure out how to recreate it for myself. Here's my improvised recipe that definitely hits the spot!


1lb lentil spaghetti (Trader Joes has a good one)

5 Tbsp Olive Oil

1 cup of lemon juice (fresh squeezed is the better option but  bottled lemon juice works)

5 -6 cloves of garlic

1 bunch of flat leaf Italian Parsley (chopped)

1/4 tsp crushed red pepper

salt and pepper to taste

So it's super simple.

-Boil some water and make your pasta. Once it's boiled, drain and put aside (also save 1/4 cup of the pasta water)

-Finely slice the garlic

-In a pan heat the oil over medium heat

-Add the garlic until it gets lightly browned

-Add the parsley.  You know what you can add the rest.  The pepper, the lemon juice.  Let cook for 1- 2 minutes

-ADD THE PASTA!! And the extra pasta water

-Taste it, add salt and pepper to your liking.  YUM!!

If you are a dairy eater / cheese lover, you can add 1/2 cup of parm to pasta and mix in.  

With love,