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Lemon Farfalle
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Description
Very simple and very yummy!
Ingredients
- 1 pound Farfalle (Butterfly) Pasta
- 2 whole Lemons
- 1 bunch Spring Onions
- 4 Tablespoons Extra Virgin Olive Oil
- 1 cup Shredded Mozzarella
Preparation
Bring a large pot of salted water to a rolling boil. Add the farfalle and cook to al dente. Meanwhile, chop the spring onions into thin rounds.
When the pasta is finished cooking, drain it and return the pasta to the emptied pot. Squeeze the juice from the lemons into the pasta, add the olive oil, spring onions and shredded mozzarella and stir. Serve immediately. Pairs nicely with Baked Stuffed Eggplant (recipe also posted here at Tasty Kitchen)!
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puggle21 on 3.4.2010
Recipe was awesome, i added my own touch to it by adding a handful of sun dried tomatoes and minced garlic!!!