Lemon Garlic Pasta

This pasta recipes was adapted from Epicurious.



  • Spaghetti

  • Garlic

  • Lemon juice (fresh squeezed)

  • Parsley (Tip: even a little adds extra vitamin A,C,K, iron and folate)

  • Parmesan cheese

  • Vegetable stock

  • Optional: white wine


  1. Boil pasta until al dente and set aside.

  2. Chop garlic finely.

  3. Chop parsley.

  4. Heat and oil (olive oil) pan big enough to hold the spaghetti.

  5. Sauté garlic. Add vegetable stock and bring to a simmer. If you have white wine, you can also add this now and let it reduce a little. (White wine adds more flavor to the dish, but it’s not imperative to use if you don’t have it on hand.).

  6. Add in parsley. (Note: You can add in parsley at any time. For Shinobu, adding it in here now tones down the flavor because the sharpness gets pulled out of the leaf when sautéed a bit.)

  7. Turn off the stove. Add in pasta and fold everything gently. Add a little salt and pepper to taste. If you like, you can add parmesan cheese now so it mixes and melts evenly into the pasta. You can also add it afterwards as a garnish.

Optionally, you can add one or two vegetables like spinach or mushroom - things that wilt easily when sautéed. Tip: Finely chopping vegetables makes it harder for Shinobu to notice vegetables in her meal, and makes it more likely that she will eat the meal with little or no fuss.