Lemon Farfalle

• 1 pound Farfalle (Butterfly) Pasta
• 2 whole Lemons
• 1 bunch Spring Onions
• 4 Tablespoons Extra Virgin Olive Oil
• 1 cup Shredded Mozzarella

1. Bring a large pot of salted water to a rolling boil.
2. Add the farfalle and cook to al dente.
3. Meanwhile, chop the spring onions into thin rounds.
4. When the pasta is finished cooking, drain it and return the pasta to the emptied pot.
5. Squeeze the juice from the lemons into the pasta, add the olive oil, spring onions and shredded mozzarella and stir.
6. Serve immediately.
7. Pairs nicely with Baked Stuffed Eggplant (recipe also posted here at Tasty Kitchen)!

pasta, lemons, onions, olive oil, mozzarella

Taken from tastykitchen.com/recipes/main-courses/lemon-farfalle/ (may not work)