Summery lemon pasta
Pasta and macaroni
Italian cuisine
I make this refreshing and light pasta quite often. It’s easy to whip up if you’ve got a few lemons in your fridge, and you can switch around the veggies depending on what’s in season. To add some protein, you can toss in some pieces of roasted chicken, cooked shrimp or fish, or tempeh. This pasta doesn’t really have a sauce. The lemon juice and olive oil mixture is like a dressing that gets absorbed by the hot noodles.
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