Lemon Garlic Spaghetti

My husband and I are both full time students. That means a couple of things:

  1. We don’t always have a lot of time to pull dinner together. Papers and tests take priority.
  2. We need to keep a good number of inexpensive meals in the weekly lineup.

The question is how to meet these constraints without resorting to those calorie laden $0.13 packs of ramen. Other types of pasta may be a filling, easy, quick solution but I’m telling you, I very quickly get bored with the classic “spaghetti in red sauce.”

So on those days when it’s already 6:30 and the leftovers are all gone, this is a dish we sometimes make. Inexpensive ingredients and none of that (boring) red sauce which we don’t always have on hand anyway. If you’re not pinching pennies, shrimp makes an excellent addition.


Lemon Garlic Spaghetti

Yield: 2 servings


  • 4oz dry spaghetti
  • 2 teaspoons olive oil
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 1/3 cup grated parmesan
  • 1/2 cup roma tomatoes, chopped
  • Basil for garnish


Prepare spaghetti according to package directions.

In a small skillet over medium heat, saute garlic in the olive oil, until it is just beginning to brown. Remove from heat.

Drain spaghetti and add it to a bowl along with the garlic and oil, the lemon juice, and the parmesan. Mix thoroughly until the spaghetti is coated. Top with tomatoes and basil.