19 October 2012

Parmesan Pasta

When I make pasta, I usually just go ahead and boil the entire box because my girls are on a pasta loving kick at the moment.  However, there are only so many spaghetti and meatballs that Jack and I can eat.  This is as easy way to satisfy a craving for pasta without any heavy, calorie-rich cream sauce, to use up any spare pasta in the fridge and it's kid friendly.  Pair with chicken and a salad or veggies and dinner's ready!


About two cups cooked pasta (use more or less by simply adjusting the remaining ingredients to taste)
1 1/2 teaspoons olive oil
1/4 cup bread crumbs
1/4 cup Parmesan cheese
1 Tablespoon lemon juice
2 Tablespoons parsley
2 teaspoons garlic powder
Salt and pepper to taste
In a skillet over medium heat, toss pasta with remaining ingredients.  Turn frequently to coat evenly until noodles are hot.  Serve immediately.


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