Lemon Herb Spaghetti with Pine Nuts & Sundried Tomatoes
fast and easy pasta pine nuts sundried tomato Nov 01, 2024
Makes: 4 • Total Time: 15 minutes: • FODMAP Rating: low
If you love sundried tomatoes and pine nuts, you will love this simple, yet delicious recipe. If you are making it for yourself, then skip the oil and use pasta water instead. However, if you are making this recipe for a friend, the olive oil gives it that classic flavor and texture. Add more salt, herbs and sundried tomatoes to your preference.
Ingredients:
- 1 box (16 oz) whole wheat or protein spaghetti
- ¼ cup pine nuts
- 6-9 sundried tomatoes, sliced
- 1 lemon (zest & juice)
- 1 bunch fresh parsley, chopped
- 1 handful of fresh basil, chopped
- 1/2 cup reserved pasta water (or you can use 1/2 cup olive oil)
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (optional for heat)
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste (be generous with the salt)
- ¼ cup nutritional yeast
Instructions:
- Toast the pine nuts: In a dry pan, toast the pine nuts over medium heat for 2-3 minutes until golden brown, stirring often. Set aside.
- Cook the spaghetti: In a large pot, cook the spaghetti in salted water according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta water.
- Prepare the ingredients: While the pasta cooks, zest and juice the lemon, chop the parsley, and slice the sundried tomatoes.
- Combine everything: Drain the spaghetti and return it to the pot. Add the reserved pasta water, sundried tomatoes, lemon juice, lemon zest, garlic powder, red pepper flakes, oregano, smoked paprika, salt, and pepper. Stir well to combine.
- Add flavor: Toss in the nutritional yeast (for a cheesy flavor), half of the chopped parsley, and the toasted pine nuts. Stir everything together until the spaghetti is evenly coated and the flavors meld.
- Serve: Top with the remaining parsley and optionally garnish with fresh basil or thyme for an extra burst of freshness.
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