Lemon and Herb Pasta

Boil water and little chop-chop of a few herbs and you're done! My favorite part, aside from the meal itself, is the easy clean-up. In the end, you'll end up using only a small bowl, large pot, strainer, knife and cutting board.

Grocery List
3-4 cups of penne pasta (You can use more or less dependent upon need. You can also substitute different pastas)*
2 tablespoons of olive oil
3 tablespoons of lemon juice
3 tablespoons chopped parsley
3 tablespoons chopped green onion
Dash of crushed red pepper/or ground black pepper to taste
**1-2 cloves minced garlic**
***optional 2 grilled/broiled chicken breasts***

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain.

While pasta is cooking, chop parsley and onion (and minced garlic if you choose to use it). In a small bowl, combine olive oil, lemon juice, and black pepper. Mix lemon and oil mixture well and toss with the pasta. Add parsley and onion (and garlic) and mix more. Serve hot or cold.

Notes:
*Remember that if you choose to make more pasta, you’ll have to adjust the following ingredients. My advice: Forget the math and eyeball it. It makes for an exciting kitchen.*

**Some people do not like raw garlic. It’s a little potent and can turn a dish spicy. I’d only add this if you have tried it in the past or really enjoy garlic.**

***As an option, you can broil or grill two chicken breasts, slicing them into edible chunks and tossing them in with the parsley and onion. This is not at all necessary, however, it makes for a great addition.***

Source:
I can’t quite remember where I got this recipe from. When I cook it, it’s usually off the top of my head.