Lemon Parsley Pasta

Are you a Crohn's or UC patient who cannot tolerate tomatoes yet loves pasta? Sometimes, it can be difficult to find the perfect pasta dish that satisfies your cravings for Italian but doesn't contain tomatoes. 

I personally have a love for all things pasta, yet while I can tolerate tomatoes, I am gluten-free. So, I was thrilled to discover that I can actually have a delicious, hearty pasta dish that hits all of the flavors I am craving yet has bright notes that take the dish to the next level.

Parsley and lemon not only give this pasta dish a fresh flavor, but they are also full of essential vitamins and nutrients that we can all use to make our bodies healthier.  Even if you can tolerate tomatoes, this lemon parsley pasta is a great addition to your diet to add more flavor and variety to the traditional "spaghetti and meatballs."

Serves 4

Ingredients for lemon parsley pasta

• 1 lb. gluten-free spaghetti (or regular spaghetti if you are not gluten-free)
• 3 tbsp. olive oil
• 3 garlic cloves, minced
• 1 large shallot, thinly sliced
• Zest and juice of 1 lemon
• 1/2 cup fresh parsley, coarsely chopped
• Salt and pepper to taste
• 1/4 cup grated Pecorino Romano cheese

Directions for lemon parsely pasta

1. Cook spaghetti according to directions on box, and reserve 1/2 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat, adding garlic and sliced shallot and cooking until fragrant, about 3-5 minutes.
3. Add lemon zest and juice, 1/2 cup reserved pasta water, parsley, salt and pepper, turning down the heat to a simmer and cooking for 5 minutes.
4. Add spaghetti and cheese, tossing to fully coat with sauce mixture, simmering for 2 more minutes.
5. Serve with additional grated cheese and chopped parsley, if desired.