Every once in a while, a quickie can be *OH* so good. And this is one such example.
Picture yourself in the backseat of your car, only 15 minutes to spare, windows all steamed up, skirt hiked up around your waist, less than 5 ingredients on the seat next to you with their pants down, and 10 minutes of heaven until that cop shows up and starts tapping his flashlight on the window and trying to get a good look inside, and you've got this recipe.
Even *my* sauce-whore self (who drowns any and every noodle in as much sauce as humanly possible--think 1/2 a jar of spaghetti sauce for one serving of pasta) thought it was delightfully flavorful and ridiculously simple. Toss in a bit of vegan parmesan with yours if you want a bit more oomph (I didn't have any around).
- 1/2 box thin spaghetti noodles (or any long noodle really) cooked according to the box's directions
- 1 T. olive oil
- 2 T. freshly squeezed lemon juice
- 3 cloves garlic, thinly sliced
- Freshly ground black pepper
Once your spaghetti is cooked through, empty it into a collander and return your pot to the burner (on low). Add your olive oil and once it's hot again, add your garlic. Cook the garlic for a few minutes until it's just about to start browning. Add your noodles back into the pot and toss. Add your lemon juice and cook for about a minute, and then serve with freshly ground black pepper and/or vegan parmesan.