Għaġin bil-Lumi - Lemon Pasta

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is a dairy-free alternative, while Grana Padano is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat, while margarine is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative, while egg substitutes are often less expensive.

Mix flour and salt in a bowl.

Create a well in the center and add eggs and water.

Knead the mixture until smooth and elastic, about 10 minutes.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Roll out the dough thinly on a floured surface.

Cut the dough into desired shapes (e.g., tagliatelle or fettuccine).

Boil salted water in a large pot.

Add the pasta and cook until al dente, about 3-4 minutes.

In a skillet, heat olive oil and butter over medium heat until melted.

Add minced garlic and sauté until fragrant, about 1 minute.

Stir in lemon zest and juice, mixing well.

Drain the pasta and add it to the skillet with the lemon sauce.

Toss to coat the pasta evenly, adding a splash of pasta water if needed.

Serve hot, garnished with Parmesan cheese and fresh parsley.

Cooking Techniques

Spice Level:

Allergens