Cooking, Daily Happenings, Family

Easy Lemon Parmesan Pasta

Lora Knows...

Some nights call for a dinner that looks like you tried way harder than you actually did. This Easy Lemon Parmesan Pasta is exactly that kind of recipe. It’s buttery, garlicky, lemony and has plenty of Parmesan, and topping it with the crispy garlic-parmesan breadcrumbs makes it feel special.

And the best part? It comes together in about 25 minutes with simple ingredients. 🍋✨ For Dean and me, it fits perfectly with our cook once, eat twice philosophy—dinner tonight and leftovers tomorrow!

For the Pasta

  • 12 oz linguine or spaghetti
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely minced
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 cup freshly grated Parmesan cheese
  • ¾ cup reserved pasta water, as needed
  • Freshly ground black pepper, kosher salt to taste
  • 2 tablespoons chopped fresh parsley
  • Pinch of red pepper flakes, optional

For the Crispy Garlic-Parmesan Breadcrumbs

  • 1 tablespoon butter
  • ½ cup panko breadcrumbs
  • 1 small garlic clove, finely minced
  • 2 tablespoons freshly grated Parmesan
  • 1 teaspoon finely grated lemon zest

1. Get that pasta going.
Bring a large pot of generously salted water to a boil and cook the pasta until al dente according to the package directions.

Before draining, scoop out about 1 cup of pasta water. Don’t forget this part! That starchy water is what helps turn the butter, Parmesan and lemon into a yummy sauce.

2. Make the crispy breadcrumbs.
While the pasta cooks, melt 1 tablespoon of butter in a small skillet over medium heat.

Add the panko and cook, stirring frequently, for about 2–3 minutes or until it starts turning golden.

Add the minced garlic and cook for another 30 seconds or so. Remove the skillet from the heat and stir in the Parmesan, lemon zest and a tiny pinch of salt. Transfer the breadcrumbs to a small bowl and set aside.

3. Start the lemon-garlic sauce.
In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-low heat.

Add the garlic and cook for about 30–60 seconds, just until fragrant. We want soft, delicious garlic—not browned garlic.

Stir in the lemon zest, lemon juice and red pepper flakes, if you’re using them.

4. Bring it all together.
Add the drained pasta directly to the skillet along with about ½ cup of the reserved pasta water. Toss everything together, then reduce the heat to low.

Add the Parmesan a little at a time while continuing to toss the pasta. Add another splash of pasta water as needed until the cheese melts into a smooth glossy sauce that lightly coats the pasta.

Remove the pasta from the heat and toss in the fresh parsley.

Place into shallow bowls and generously sprinkle with the crispy garlic-Parmesan breadcrumbs over the top. Finish with a little extra Parmesan, fresh lemon zest and parsley.

Lora’s Tips

Use freshly grated Parmesan. This is one of those recipes where it really does make a difference. Pre-shredded Parmesan doesn’t melt smoothly into the sauce.

Add the Parmesan over LOW heat. Too much heat can make Parmesan clump instead of melt.

Want to make it dinner-dinner? Add sliced grilled chicken, sautéed shrimp or salmon. A handful of baby spinach tossed into the skillet at the end would be delicious, too.

What I’d Serve With It

I can happily eat a bowl of this and call dinner DONE. 😂 But if you’re feeding a crowd, add a simple green salad and some warm crusty bread. The pasta is also a great side for a protein like grilled chicken, shrimp or salmon. And don’t skip the crispy breadcrumbs. They’re what take a very simple bowl of pasta and turn it into something you’ll want to make again.

Around here, I am all for recipes easy enough for Tuesday night, but yummy enough for company. ❤️

Warmly,
Lora

Real estate is my career. Home is my passion.

Daily Happenings, Hickory Things To Do, Holidays

The “BER” Months! 

Lora Knows...

Just a week to go until the “BER” months, and I am READY!

I can hardly wait for sweater weather to begin. Enjoy the cooler mornings, seeing pumpkins everywhere, drinking a chai latte, fall decorating – let alone all the wonderful holidays!

So tell me… Are you a fall person, a specific holiday person, or are you like me and just LOVE the whole “BER” season? 

Warmly,
 Lora

 

Cooking, Daily Happenings, Entertainment, Family

Lora’s Fresh Cucumber, Tomato & Avocado Salad

Lora Knows...

Fresh, colorful, and ridiculously easy—this is one of those salads that tastes like summer in a bowl. Crisp cucumber, sweet tomatoes, creamy avocado and red onion get tossed in a bright lemon-honey red wine vinaigrette with just a touch of garlic.

It’s perfect with something off the grill, alongside sandwiches, or straight out of the bowl while standing at the kitchen counter. Not that I’ve ever done that. 😂

Ingredients

For the Salad

  • 2 English cucumbers, chopped
  • 2 cups cherry or grape tomatoes, halved
  • 2 ripe avocados, cut into chunks
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons fresh parsley, finely chopped (or cilantro if you like it better)

For Lora’s Lemon-Honey Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon kosher salt
  • A small pinch of freshly ground black pepper

Directions

  1. Add the chopped cucumber, tomatoes and red onion to a large bowl.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, garlic and salt until everything comes together.
  3. Pour the vinaigrette over the cucumber mixture and gently toss.
  4. Add the avocado and parsley last, then gently fold everything together so the avocado stays in nice chunks instead of turning into avocado mush. 😉
  5. Give it a taste and add a little more salt or squeeze of lemon if needed.
  6. Serve immediately or let it chill for about 10–15 minutes before serving.

Lora’s Tip 💗

If you’re making this ahead, prepare everything except the avocado. Keep it refrigerated and add the avocado right before serving. It stays prettier, fresher and—most importantly—doesn’t turn brown and sad on you.

Make It Your Own

A little crumbled feta is delicious on top, and if you want more of a meal than a side dish, add grilled chicken or shrimp.

From Lora’s Kitchen 💗

Home is about so much more than four walls—it’s the food we make, the people we share it with, and all those everyday moments in between. I’m Lora Rousseau, a Realtor® with Weichert Realtors – Team Metro, serving Hickory, NC, Catawba County and communities throughout the Foothills of North Carolina. When I’m not helping people buy and sell homes, you’ll usually find me sharing a little bit of what I love about home right here on Lora Knows Home.