Eat | Lemony Pasta

  • 1 lb. of spaghetti
  • 2 jars of capers
  • ½ cup of thinly sliced shallots
  • 4 garlic cloves, minced
  • ¼ cup of lemon juice
  • Zest of one lemon
  • ¼ cup Lemon Olive Oil
  • ¼ cup of chopped parsley
  • 1-2 avocados, cubed
  • Salt and pepper

  1. Fill a pot with water and a pinch of salt and bring to a boil. Add the pasta and cook for 8-10 minutes or until the pasta is al dente.
  2. In a saucepan, put a drizzle of olive oil, shallots, garlic and salt and pepper. Cook on medium heat until the shallots and garlic begin to soften and are fragrant.
  3. To the saucepan add the capers and lemon juice and cook for a few minutes.
  4. Turn the heat off and add the zest of one lemon, the McEvoy Ranch Lemon Olive Oil, and the parsley to the saucepan and stir to combine.
  5. Drain the pasta and place back into the pot or a large bowl and add the contents of the saucepan over the pasta and toss to combine.
  6. Top the pasta with cubed avocado and flake salt. Add another drizzle of olive oil (if needed).
Lemon pasta