One of my favorite pasta dishes is spaghetti limone and one of my favorite places to order it is Lil’ Frankies. Being a lemon and cheese addict, this dish hits the spot every time. Yesterday was a cold, rainy Sunday and I was craving a warm, satisfying meal but as usual I wanted to make something healthy.
On my way home I picked up some quinoa linguine and some fresh parmesan and managed to make a tasty and pretty healthy version of this dish with a few other ingredients I had laying around the house. I had some pine nuts left over from make your own pizza night, so I decided to toast them and crush them and mix in for a little added flavor and it topped this dish off great. Here is how I made this…
1 box quinoa linguine
extra virgin olive oil (enough to coat small pan)
2 cloves minced garlic
1/2 cup fresh grated parmesan cheese
juice of 2 lemons
1/2 tbs lemon zest
1/4 cup pine nuts
salt and pepper to taste
Bring pot of water to boil and cook quinoa pasta according to directions on the back (about 6-7 minutes). While pasta is cooking, place pine nuts on small pan on medium heat and let toast for about 15 minutes or until lightly browned (tossing occasionally so both sides get toasted). Let cool and finely crush pine nuts (I like to place them in a plastic bag and smash them with a can). In a separate small pan, coat pan with olive oil and add garlic and let cook on medium heat for a few minutes. Strain water from pasta, place pasta back in pot and mix in all ingredients. Top with a little extra parmesan and serve.