a little twist on a classic italian dish.
i've always loved pasta, and spaghetti is no exception.
but there is something about changing around the traditional spaghetti and meatballs that appeals to me.
i love fresh, light pastas, and this weeknight meal is the perfect dish for early fall.
freshly squeezed lemon, biting romano and parmesan, and fresh herbs make this meal a hit.
this is my very own creation, and i'm so excited to share it with you!
Lemon, Garlic, & Herb Spaghetti
8 oz. spaghetti
1/4 c. shredded parmesan cheese
1/4 c. shredded romano cheese
1 tbsp. olive oil
2 cloves garlic, chopped
juice of 1 lemon
2 tsp. chopped basil
1 tsp. dried oregano
salt and pepper to taste
Boil enough water to cook spaghetti in a medium-large pot. While water is boiling, pour olive oil and garlic into a small skillet over medium-low heat. Let garlic start to brown then remove from heat and pour garlic oil into a large bowl and set aside. Add shredded cheeses, lemon juice, basil, and oregano to the garlic oil, set aside.
Once water is boiling cook the spaghetti until tender.
Drain the spaghetti then pour over garlic-cheese-herbs mixture. mix thoroughly, add salt and pepper. serve immediately.
quick and simple!