While you may be thinking this enticing title is my attempt at fulfilling my duty as a foodie by posting a “healthy new year’s dish,” you would be right…sort of. I started making pasta like this when searching for a compromise dressing for my husband and I. He, the traditional Sunday gravy pasta dresser and I, the simplier cacio e pepe (olive oil, cheese, and pepper), this recipe is flavored with enough depth to satisfy his hearty appetite while using light, fresh ingredients to keep my taste buds smiling. Here is Herbed Whole Wheat Linguini in Garlicky Lemon Dressing, with a couple of tips on herb storing (especially when they are a rare and expensive commodity in these long, chilly winter months).
Herbed Whole Wheat Linguini with Garlicky Lemon Dressing
1 box whole wheat linguini…(or spaghetti, or cappellini, or whatever you prefer! I do recommend you stick with the whole wheat though, its hearty and grainy texture balances the light sauce)
2 cloves of garlic, chopped
1 small shallot, chopped
1/2 cup chopped parsley
1 TBS lemon zest
Juice of 3 lemons
1/4-1/2 cup of EVOO, plus extra for drizzling
Salt and Pepper to taste
Bring a large pot of water to a boil and salt liberally. Add the pasta and cook until al dente. Drain. Toss in a drizzle of EVOO and set to the side.
In the same pot, heat over medium heat and drizzle with EVOO. Add the shallots and garlic and cook until fragrant, about 2 minutes. Add the pasta and remaining EVOO (you want enough so the pasta is fully coated. Don’t worry, you really can’t over oil!) Add the lemon juice and stir. Let cook about 2 minutes, or until warmed through.
Take off the heat and add parsley and zest. Season with salt and pepper and add more EVOO if needed. Serve with salad, crunchy Italian bread, or topped with lean marinated and grilled chicken like I did! I also like to garnish with a sprig of parsley and lemon wedge, you know, for aesthetic purposes 😉
A few notes…
You can definitely play around with the herb you use in this dish, or add a combo, depending on your taste. I think chives or rosemary might be nice. To get the longest shelf life out of your greenery, place stem down in a glass of water and cover with a plastic bag. Store in the fridge and change water frequently. This acts like a mini greenhouse! Cool, huh?
Also…for marinating just about annnnnything, I love a ziplock! Place your marinade and meat or veggies in the bag, drain as much air as you can and toss in the fridge…no more flipping mid-way in a dish!
I absolutely love this dish, and I feel confident serving it to my family. The whole grain consistency of the pasta combined with the citrusy, earthly dressing really make it impossible not to enjoy, and I really hope you do!
Stephanie a.k.a. The Foodetarian