Lemon Garlic Pasta
Zesty, refreshing, and simple to make lemon garlic pasta. This pasta recipe is ready in under 30 minutes and tastes delicious.
Ingredients
- 320 grams (11.30 ounces) dried pasta, such as penne, spirals, linguine
- 2 tablespoons neutral flavored oil such as vegetable oil
- 1 small 120 grams, 4.23 ounces Brown Onion, finely chopped
- 1 ½ teaspoons (2-3 cloves) garlic, minced
- 335 grams (11.82 ounces) Canned Salmon or Tuna, drained
- Salt and Pepper to taste
- ¼ cup (62 ml/grams, 2.21 ounces) white wine, optional
- ½ cup (125 ml/grams, 4.41 ounces) stock of choice, such as chicken stock, vegetable stock, or water
- ¾ cup (188 ml/grams, 6.63 ounces) milk room temperature
- 1 tablespoon lemon juice or to taste
- ½ teaspoon lemon zest
- 40 grams (1.40 ounces) Green Onions (Spring Onions), finely chopped
- Parmesan cheese grated, to serve
Instructions
- Cook your pasta according to packet instructions. Once cooked, drain and set aside.
- While the pasta is cooking, heat oil in a medium sized saucepan. Once hot, add the finely chopped brown onion, and cook until the onions are soft and lightly browned.
- Add the minced garlic and saute for 1 – 2 minutes, be careful not to burn your garlic.
- Add the drained canned salmon (or tuna) and fry for 1 – 2 minutes. Season lightly with salt and pepper.
- Add the white wine (if using) and mix through the ingredients until most of the wine has evaporated.
- Add the stock and bring to a gentle simmer. Reduce heat to low.
- Mix through the milk, lemon juice, lemon zest, and finely chopped green onions. Season with salt and pepper to taste.
- Mix through the cooked and drained pasta. Serve. Garnish with grated Parmesan cheese, if desired.