Currently, my favorite meal - one I've fixed six times or so in the last three weeks - is a simple pasta with fresh herbs, olive oil and lemon juice. I first made it for Mr. Food Musings on Valentine's Day in a slightly more involved form including chorizo sausage and fresh mussels (thank you, Gourmet cookbook!)
I had such a profusion of leftover herbs - Italian parsley and cilantro - that I decided to make an abbreviated version for myself for lunch one day. Since then, I've substituted basil and mint for cilantro with equally good results. If I'm being good, I'll steam some green beans or roast a few asparagus spears and eat those with my fingers alongside. If I'm being bad, I'll just serve myself enough pasta to sink a ship and dig in.
Pasta with Fresh Herbs and Lemon
Yield: 1 serving (if you're hungry)
1/4 pasta, cooked according to package directions (linguine, penne, anythings works)
1 TBSP olive oil
1-2 cloves garlic, minced
3 TBSP freshly grated Parmesan cheese
juice from 1/2 a lemon
1/2 cup fresh herbs (basil, cilantro, mint, parsley, whatever mix you like. I prefer 2 parts basil or cilantro to 1 part Italian parsley)
salt and pepper to taste
1. In a non-stick sauce pan, heat oil and garlic over moderate heat until garlic is slightly golden, 2-3 minutes.
2. Add cooked and drained pasta to sauce pan, stirring to combine.
3. Add Parmesan cheese (first, to coat the strands of pasta) followed by lemon juice, herbs, and salt and pepper to taste.
What could be easier?