Bonus recipe: as a special bonus for Don's 2UE listeners, we have an easy lemon-herb sauce recipe that goes well with pasta and also with vegetable spaghetti.

Lemon & herb pasta 

1 lemon, rind grated and juiced
3 tablespoons extra virgin olive oil
1/3 cup chopped parsley
1/3 cup chopped basil
freshly ground black pepper and salt to taste
1/2 cup grated parmesan cheese
400g cooked pasta or vegetable spaghetti

1. Cook the pasta or vegetable spaghetti until nearly ready (see the October issue of BBY for tips on cooking the vegetable spaghetti, which does take longer than pasta to cook).
2. When you are getting close to being ready to serve the pasta or vegetable spaghetti, have a bowl for the drained pasta warmed up and ready to go. When draining the cooked pasta or cooking the vegetable spaghetti, keep some of the cooking water, too.
3. Making the sauce is quick and easy, but do get all the ingredients ready to go before you start. In a separate bowl, whisk the lemon rind and juice into the olive oil, stir in the fresh herbs, salt and pepper and parmesan cheese, add in 3 tablespoons of the cooking water to moisten it, then pour this sauce straight onto the hot pasta (or vegetable spaghetti) and toss it through.
Notes: this pasta dish makes a lovely entree served with a green salad, and it's also a great alternative side dish. Instead of potatoes or rice on the side, try lemon-herb pasta instead.
 

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