Lemon Olive Parmesan Parsley Pasta lightness

Lemon, oil  and Parmesan flavoured pasta gets tossed with parsley and olives.
A dish that's fresh, tasty and light just like the Summer's wind.

Not much time in the kitchen lately...
however nature parks have grasped my attention.

This one park in particular is a unique stage of Summer freshness and colours abound.

A botanical garden and small animal farm found in Laval named...
'Parc de la nature'...just a bridge from Montreal.

If ever you have a chance to make it to this nature's splendour...
you will surely build memories with your friends and family.

Take a ride and have some fun!

Don't forget to organize yourselves a wonderful picnic.

Having made a multitude of fresh pasta dishes, this one for some reason stands out.
Tweaking it a few times has pushed me to really want to share it with you.

A few very simple ingredients, however, quality is key...don't cheat this one.

Lemon Olive Parmesan Parsley Pasta lightness

serves 4 meal size or 6 entrees

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(American/ Metric measures)

. ~1lb. (500g) dry, short pasta (small springs 'rotini' preferred)
. 1/2 cup (125ml) e.v. Olive oil
. 1 cup (80g) Parmesan cheese, grated, packed
. 1 medium lemon, finely zested
. 1/4 cup (60ml) fresh lemon juice
. 2 cups (40g) fresh parsley or basil, loosely packed, finely minced
. 30 large, canned, black olives, pitted, sliced
. 1/2 tsp. (2.5ml) sea salt (plus more for boiling water)
. 1/4 tsp. (1.25ml) granulated garlic powder

garnish: extra Parmesan cheese


1. Prepare a large pot of generously salted boiling water.
2. Meanwhile, in a large bowl, whisk together ALL of the MIX ingredients .  Set aside.
3. Cook the pasta 'al dente'.  Then, reserve 1/4 cup (60ml) of the cooking liquid before draining the pasta.
4. Toss the pasta into the large bowl as well as blending in the reserved cooking liquid.  Temporarily cover the bowl so that the flavours have time to seep into the pasta. 
5. After, about 5 minutes, plate and garnish with a some more grated Parmesan cheese.

Variation:  Add a few crushed capers with a little roasted garlic.

Here’s to sharing light recipes and keeping it...
simple so that we enjoy the outdoors more often.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.