PENSIONERS' DELIGHT: LEMON PEPPER PASTA:, frugal, opt for dairy free, hot or cold

A simple, delicious pasta dish for a two-some/singleton that won't break the bank...

 Simple Lemon Pepper Pasta
'gorgeously lemony & cheesy'

Okay, it's pasta, and pasta are carbs but one day a week when carbs are allowed is good for the soul.  

To compensate, the dish is low in cholesterol so great for the health conscious.  If you use vegan parmesan, it's even lower in fat.

Thius a classic Italian recipe which 67 adapted to add fibre and offer alternatives to cut costs.  

That said, even though the basic recipe is ultra frugal, there's no stinting on flavour. The pasta is bathed in creamy lemony & cheesy flavours.  The basil (sadly forgotten in the photos), adds punch and colour. 

To raise the dish to the next level, extra options can be added.  And it shouldn't cost too much, especially if they're leftovers or condiments from the cupboard/fridge.  

67 added asparagus, avocado, peas & radish because they were in the fridge but would have no problem just adding 1 or 2 items like artichoke hearts or asparagus.

Lemon pepper pasta: wallet-friendly extras raise the flavour bar 

Cost: min. min £2.00'ish (7/24)

Feeds: 2 (singletons, halve amounts or save leftovers for packed lunch next day) 

Ingreds:  

7 tbsp olive oil

7 tbsp freshly grated parmesan (or other cheese of choice)

4 tbsp lemon juice (about 1 whole lemon)

1/4-1/3 tsp salt (to taste)

few pinches coarsely ground black pepper

8 oz pasta, pref wholemeal; spaghetti is ok but any shape will do

generous handful pref fresh basil, coarsely chopped (or generous 1/8 tsp dried basil; in a pinch, fresh parsley will do) 

1/2 tsp fresh lemon zest

Choice of 1-3 x 1/2 cup:

 asparagus 

 artichoke hearts (tined, jarred or deli)

 olives ((tined, jarred or deli)

 frozen peas 

 fine green beans

PLUS optional:

   ripe avocado in bite-size chunks, bathed in lemon juice 

   thinly sliced radish for garnish

Method:

1. Whisk oil, parm, lemon juice, salt & pepper in a good sized bowl (can be made 8 hours ahead and refrigerated )
2. Bring large pan of salted water to boil, add pasta; cook, stirring frequently; if including vegetables, a few minutes (3-4 mins??) before recommended cooking time, add to pot; cook till veg & pasta are tender but firm   
3. Drain, (leave heat on), keep back some pasta water; place empty pot back on heat
4. Add pasta to oil & lemon sauce; stir, pour into hot pan, toss a few mins, adding a little pasta water if necessary to moisten 
5. Spoon onto warmed plates, scatter with basil, lemon zest & more parmesan
6. Serve salad on the side and if you like, vegan butter-free garlic bread

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.