It’s only June – you’re going to “hear” me say this many times: light and easy wins this season. This one just came to me. I was thinking about light and easy but also about how I could smash a whole number of ingredients, all of which my daughter would eat, into one single dish all at once. This did it. Yes, ma’am. BOOM. It’s fresh, it’s bright, it’s quicker than quick (you know I love that), it’s also somehow hearty and filling without being heavy at all, it’s got everything. And it even looks pretty! Don’t you want it now? Here you go.
WHAT YOU NEED
* 1 package uncooked herbed linguini noodles (I got the garlic/basil linguini from Trader Joe’s, but there are options anywhere, and you can also cook your plain pasta in seasoned water – add herbs, sliced garlic, etc. – to get the flavor), cooked according to package instructions
* olive oil
* 1 cup frozen sweet peas
* 4-6 slices prosciutto
* 2 medium lemons
* lemon pepper
WHAT TO DO
Few ingredients, few steps. Cook your pasta according to package instructions. Drain it but retain just a small amount of the cooking water (that’s a trick I learned on the Food Network and it’s a must when you’re cooking pasta–it helps the sauce stick to the noodles!). Return the pasta to the pot, then add a few good, healthy glugs of olive oil directly on top of it.
Squeeze your lemons directly over your pasta, then add about 1/4 teaspoon of lemon pepper (no need for salt, as your prosciutto will add a saltiness and your pre-seasoned pasta already has flavoring in it) and, again, mix carefully.
You are ready to serve. I topped it with some shaved parmesan cheese and added a side of sauteed garlic spinach and some garlic bread (So I garlic-themed my dinner! I love garlic, what do you want from me?!). Perfection. The whole thing was ready in about 15 minutes.
And guess what, I was right. She ate every.last.bite. MOM WINS!