Lemon Farfalle

1. 1

   Bring a large pot of salted water to a rolling boil.

2. 2

   Add the farfalle and cook to al dente.

3. 3

   Meanwhile, chop the spring onions into thin rounds.

4. 4

   When the pasta is finished cooking, drain it and return the pasta to the emptied pot.

5. 5

   Squeeze the juice from the lemons into the pasta, add the olive oil, spring onions and shredded mozzarella and stir.

6. 6

   Serve immediately.

7. 7

   Pairs nicely with Baked Stuffed Eggplant (recipe also posted here at Tasty Kitchen)!

* Per serving · 4 servings · Values may vary.

No additional tips available.