Lemon Garlic Pasta

***Edited — By replacing the noodles with either rice or quinoa varieties, this becomes a GF dish.***

I tried another recipe from Eat, Drink & Be Vegan tonight.  Lemon Garlic Pasta.  It was very easy to make.  The only thing that had to be cooked was the noodles.  I did toast the pine nuts in the oven since I only had raw ones.  I used whole wheat spaghetti noodles (more fiber).  If you have read about olive oil being good for you, you may know that is only when it hasn’t been cooked.  The olive oil in this recipe is uncooked.

What did the food critics have to say?

  • Guy said it had good flavor, but stronger lemon than he would prefer.  He did say he would eat it again.
  • Nolan said it was good.  He also thought it had a very different flavor.  He ate seconds so either he was starving or it was acceptable.
  • Jesse didn’t like it, which I expected.  He doesn’t like lemon.  I had saved out some noodles and reheated homemade spaghetti sauce for him in anticipation of his reaction.  He did eat a very small portion.
  • I liked it.  It was definitely strong on the lemon, but I love all things lemon.  I don’t recall ever having lemon pasta before so it was a change of pace.
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2 Comments

  1. Sandra said,

    November 29, 2009 at 10:35 pm

    Sounds good!

  2. Susanne said,

    June 4, 2010 at 8:08 am

    I look forward to trying some of these delicious looking dishes, and I’d also like to say that the food is photographed beautifully!


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