Summer Spaghetti...

You've all seen some version of this recipe on an Italian restaurant menu, but here's how I like to make it - especially in the summertime. It's an easy, quick, relatively healthy meal, made from ingredients I always have around the house. Plus, it's delicious! This recipe makes enough to serve one person with a very healthy appetite. :)

Summer Spaghetti
8-10 oz spaghetti (about 1/3 of a small package)
1 T. olive oil
1 clove garlic, minced
1 roma tomato, diced
2 T. Italian flat-leaf parsley, chopped
fresh lemon juice
Parmesan cheese, freshly grated
Salt and pepper

Cook your spaghetti in salted water with a splash of olive oil (keeps it from sticking) until al dente (about 10 minutes).

Drain and return to pot on medium-low heat.

Add the 1 T. of olive oil to the spaghetti. (You can add more olive oil if not all of the pasta is coated, but you don't want a pool of oil in the bottom of the pan.)

Add your minced garlic and stir until incorporated throughout the pasta.

Add tomatoes and parsley.

Squeeze juice from half a lemon on top and stir.

Grate the Parmesan over the pasta, and voila! Done! Easiest recipe you'll make all week. :)

Don't forget to add plenty of salt and pepper (and whatever other spices you like - red pepper flakes or a little cayenne are yummy, as well). And, if you're in the mood for a little protein, add some shrimp!