Pasta with Lemon Zest and Olives - alive magazine
This light, lemon zesty pasta can be served as a vegetarian entrée. Sprinkle each serving with 2 Tbsp (30 mL) walnuts; or skip the nuts, go carnivore…
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Cooking tools:
- Pot
- Colander
- Skillet
- Cutting board
- Chef's knife
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Citrus press
- Kitchen scale
- Stove
- Microplane
Ingredients
- 2 cups (500 mL) cooked whole grain pasta (approx. 4 oz [125 g] uncooked)
- 1 large leek, sliced, white part only
- 1 cup shallots, sliced (see below)
- Zest of 1 lemon (approx. 1 Tbsp [15 mL])
- 1/4 cup (60 mL) fresh lemon juice
- 2 tsp (10 mL) extra-virgin olive oil
- 8 olives, pitted and finely chopped
- 1/4 to 1/2 tsp (1 to 2 mL) red pepper flakes
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