recipe: lemon garlic linguine

I have a passion for whole wheat pasta. It's so hearty, healthy and just downright delicious. I would have invited you over for some but it was all gone the same night. Larry was disappointed there weren't any leftovers. You know men and their carbs - - the more, the better. I guess they would probably say the same about beer. 
And don't even get me started on cheese. My cheese drawer could easily feed a small country and it is sinfully and deliciously stuffed to the brim. It’s crazy but wonderful at the same time because there are always so many ways to make cheese dishes. Which I also consume, on a weekly basis. I add cheese to everything. 
As one should.IMG_3911

Lemon Garlic Linguine
2-4 Servings

6 oz. of whole wheat pasta of your choice (i used linguine)
1/3 cup grated parmesan
2 tsp. of olive oil
2 cloves of garlic
1/2 lemon
6 basil leaves, chiffonaded 
perlini mozzarella balls
shredded parmesan
fresh basil for garnish

Prepare water for pasta and bring to a boil. Once boiling, add pasta to cook al dente. Drain when finished.

While pasta is cooking, heat up sauté pan on low-medium. Add in olive oil, then add in garlic and let it cook until the garlic starts to brown slightly. Careful not to overcook them because garlic tastes bitter when overcooked. 

While pasta and garlic are heating up, quickly chiffonade basil leaves. Just a note: fresh is always best. 

Put garlic and oil, lemon juice, and grated cheese in a large bowl. Add in pasta and perlini mozzarella balls and toss until well combined. Once plated, top with fresh parmesan if desired and garnish with fresh basil. Serve immediately.  


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