Inside The Kitchen: Lemon Pasta (Using Herbs From My Garden)
I’ve made this dish a few thousand times on this blog, but I can’t help doing it again because this time I used herbs from my GARDEN. I was almost… manic… when I was cooking. The directions for lemon pasta are SO EASY. Sautee everything and mix. But in case you need a better breakdown here we go:
- 1 pound of pasta cooked and drained
- 1 Knorr Homestyle Stock chicken capsules
- 1 head of broccoli cut up
- fresh basil
- fresh rosemary
- 1 lemon
- 1/4 cup olive oil
- 1/4 cup water
- 1 onion chopped
- 6 garlic cloves zested (sorry I like my garlic)
- salt and pepper to taste
Brown the onions and the garlic over medium heat.
Throw in chopped broccoli, the chicken stock and a 1/4 cup water. Cook until stock breaks down. You can cover if you’d like. Reduce heat if onions start to brown too much.
Chop up a handful of fresh basil and rosemary. Add to the mixture at the very end.
Cut open an lemon and squeeze your little heart out. Turn off heat and mix with cooked pasta. The entire pan – just pour it in. Toss.
Serve! Top with parmesan cheese and enjoy.
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