Are you short on time and have no intention of bringing out the scale but don’t want to give up on a tasty and fragrant dish? Then this instant pasta is the perfect solution. It can be prepared quickly (just the cooking time of the pasta) with “eyeballed” amounts and is excellent both hot and cold. The seasoning is a fresh and light emulsion based on extra virgin olive oil, lemon juice and zest, salt, pepper, fresh parsley, and garlic (if desired). Few ingredients all used raw. A smart recipe, ideal when you have little time but don’t want to sacrifice taste. Try it once, and it will become your favorite lunch saver, your ace in the hole for summer lunches, last-minute lunch boxes, or zero-stress dinners. But before concluding, I must thank Marzia, a lady who lives in my town, because she was the one who suggested I try this first course. Thank you very much indeed.
Other quick pasta recipes I recommend you try:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Instant Pasta
As I mentioned in my introduction, the ingredients for this instant pasta can easily be measured by eye according to personal taste. For example, once I had it on my plate, I added more lemon juice because I like it a lot. You can also use garlic in different ways: chopped or pressed for a more intense flavor, or simply cut into large pieces and left to rest in the emulsion, as I did.
- 12 oz short pasta (any shape you like)
- 1 clove garlic (optional)
- 1 lemon (untreated)
- parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Zester
Preparation of Instant Pasta
Bring plenty of salted water to a boil and cook the pasta al dente. You can naturally use any shape you prefer.
Pour some oil into a large bowl that can later hold all the pasta. Add a generous pinch of salt, a generous grind of black pepper, lemon zest and juice, fresh parsley, and emulsify everything with a fork. If desired, you can also add a clove of garlic, chopped and with the central sprout removed or pressed. I cut it into four pieces, let the emulsion rest for an hour, and removed them before dressing the pasta.
When the pasta is ready, drain it and transfer it directly into the seasoning bowl. Stir carefully until perfectly coated with the emulsion. Serve immediately if you want to enjoy it hot or let it cool to room temperature. In both versions, this instant pasta will be perfect. Enjoy! Paola.
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