Chef Chuck's Lemon Fusilli

Lemon Fusilli


I was in the mood for something light, delicate, and healthy, with my pasta this evening. The lemon never fails! A bit tangy with all that lovely lemon and a hint of spring with my fresh parsley. The fusilli, is perfect for this recipe as it soaks up the lemony essence inside the pasta curls. The sheeps cheese, pecorino, has a distinct sharpness that complemented the pasta very well. A simple dinner to remind us, Spring is in the air!!




Lemon Fusilli
1/2 pound fusilli
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup organic vegetable broth
juice of 1 lemon
about 1/4 cup pasta water
rind of 1/2 a lemon
2 tablespoons fresh parsley, chopped
pecorino cheese, grated
salt and pepper to taste


In a large pot heat water to boiling add a generous amount of salt and pasta, cook al dente.
In a large fry pan heat olive oil and simmer garlic about 1 minute, stirring often. Add in broth
juice of lemon, rind, parsley, salt and pepper. Add in drained pasta plus pasta water mix and
grate cheese on top. Drizzle olive oil over finished dish.