Buttery,lemony rosemary pasta is known to be a winner or weekdays and on weekends. Homemade with the freshness of cherry tomatoes and fresh mozzarella this is a simple yet vibrant pasta that’s ready in 30-minutes with ease at any night of the week.Bonus, the leftovers make for a delicious lunch the following day.
Some of the ingredients in this recipe are-
Ingredients
Whole wheat flour- 100 gm
Egg-1
Salt and frepepper to taste
Olive oil- 2-3 tbsp
Rosemary sprig-1
Lemon juice and zest- ½ tbsp
Butter 1.5 tbsp
Parsley- for garnishing
Fresh parmesan cheese –as per taste
Chilli flakes- (optional) as per taste
Cherry tomatoes- a few sliced
Fresh parmesan- as per taste
Method
1.Knead the flour, egg and oil and make a pasta dough. Allow it to rest for 15 min.
2.Roll the dough in thin sheets approximately (6’’ length and 4’’ wide) .
3.Cut the pasta into 1/2 inch strips (lengthwise).
4.Once done boil the pasta until aldente for 8 min and strain well.
5.In a sauce pan,add olive oil,butter and rosemary.Transfer the cooked pasta in this saucepan and toss it well.Garnish with lemon zest,a dash of lemon juice,parsley and lots of parmesan cheese.Serve warm with fresh mozzarella, drizzled with olive oil,a dash of lemon juice and micro greens.
Health/Cooking Tip
1.You can add different types of mushrooms/sundried tomatoes/chicken to this recipe for more flavors /variations.
2.If using mushrooms,peel off the top skin/layer of the mushroom and gently clean all the dirt from it by using a damp cloth/ napkin and make sure its cleaned well.Avoid washing the mushrooms as it would absorb a lot of water like a sponge and that would change the flavour and texture of the dish.
3. Always cook the pasta 1-2 min less than the packet instructions for the perfect texture.(If using packaged pasta)
4.Use whole wheat/any other good quality whole grain pasta/homemade pasta for added health benefits instead of the ones made with refined flour.
5.You can also use different varieties of whole wheat pasta such as fettucini,linguine etc instead of spaghetti .
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