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Lemon Pasta

Lemon Pasta

I came up with this quick, inexpensive side dish which will compliment meat or fish. You could even add in some cooked chicken, pork or shrimp, a bag of stir fry vegetables and you have a meal. Make it with high fiber – high protein pasta and it is very healthy too!

Lemon Pasta


8 oz. uncooked spaghetti

4 Tbl. Butter

1 tsp. garlic or 2 small-med. Shallots, minced

1/2 cup water

1/2 tsp. chicken boullion

1 large egg, beaten well

1/3 cup fresh parmesan, shredded

2-3 Tbl. fresh lemon juice, or to taste

2 tsp. lemon zest, or to taste

1/2 tsp. salt, or to taste


Cook noodles in salted water according to package instructions. Drain and set aside.

Add butter to pasta pot; melt over medium low heat. Add in garlic or shallot and cook, stirring constantly for 3-5 minutes until golden brown, but n0t burnt.Lemon Pasta 1Remove pot from heat, add in the pasta, egg and cheese; toss well so egg coats pasta (this step cooks the egg).Lemon Pasta 2Add water, bouillon, lemon juice and zest; toss well. Season with salt if desired.Lemon Pasta 3Stir gently, but combine all ingredients well. Serve warm.

Carrie Groneman’s recipe,  Copyright Carrie Groneman, A Mother’s Shadow, 2013

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