Ingredients
2 lemons
⅓ cup olive oil
½ teaspoon salt
½ teaspoon ground black pepper
1 bunch scallions, finely sliced
1 pound pasta (any shape, either white or whole wheat)
Pasteurized Parmesan (optional)
Instructions
- Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
- Finely grate the zest of 1 lemon and set aside. Juice both lemons into a large bowl, then whisk in olive oil. Add zest, salt, and pepper and whisk to combine. Add scallions and whisk to combine.
- Cook pasta according to package directions. When cooked, drain and rinse with cold water to cool down.
- Add cooled pasta to the large bowl with the dressing and toss to combine.
- Let stand in refrigerator for up to two hours. To serve, sprinkle with Parmesan cheese, if desired.
Yield
Serves 4
Prep time
10 minutes
Cook time
25 minutes
Total time
155 minutes
Nutrition
- Calories
- 320 calories
- Carbohydrates
- 36g
- Fat
- 19g
- Fiber
- 4g
- Protein
- 7g
- Saturated fat
- 3g
- Sodium
- 250mg
- Sugar
- 3g
