This is another recipe which is very easy to make. It has plenty of flavour, and would go nicely with a light salad.

This dish is on the Pasta menu at a private golf club in NY. Just enough lemon!! Easy to put together and ready in 15 mins max!

Today we set a new record for weather in Chicago. Is -14 degrees.Even though we have a Trader Joe's in my back yard, it is just too cold. I had a packet of frozen spinach so here we go.

A few nights ago, I came across an old vid of Jamie Oliver on YouTube, making a trio of quick pastas. One was a super-simple lemon pasta, made only with lemon, olive oil, and parm. I made up my mind pretty quickly that I wanted to try it. However, as the time to do so came around, it occured to me I could jazz it up, mainly by incorporating some half-shell mussels I had in the fridge (I was saving them for gumbo). The end result was one part Jamie's recipe, minus the parm (because my imaginary Italian nonna won't let me combine seafood and cheese in a pasta dish), and another part mussels cooked vongole-ish style. The fusion was a perfect marriage of lemon, seafood, noodles, and deliciousness.

Came up with this to go with my Greek Marinated Chicken tonight. Turned out way tastier than I expected. I didn't want to dirty two pans so decided to keep it all in one pot by cooking the pasta first and letting it sit for the roughly 10 minutes it takes to make the sauce.

This pasta is easy to make even the picky eaters will like eat. Happy eating. 😊 #pasta #4weekschallenge

MY VERSIONFLAVOURFULL VEGAN PASTAINSPIRED BY HONGKONG CAFELOVING IT