|olive oil||6 tbsp|
|chicken broth||1 cup|
|lemon zest||2 tsp|
|fresh lemon juice||6 tbsp|
|Italian parsley||2 tsp|
|freshly ground black pepper|
|Heat the oil in a large skillet over low heat.|
|When it's hot add the garlic and cook for about 5 minutes.|
|Add the broth, lemon zest, lemon juice, onions, parsley, salt, and pepper, and cook for about a minute.|
|Toss over the pasta and sprinkle with the Parmigiano. Serve.|
A Tip from Pia: If you're having a large buffet-style dinner party, or even a cocktail party, you can still serve pasta - just avoid the long versions that are difficult to use.
A Tip from Mary: When it comes to herbs and seasonings, I use fresh. The dried herbs are often all you can find in some parts of the country, but if possible, always go for a few cloves of fresh garlic, shred some basil, chop some oregano, and use sea salt.
Adriana and Mary Trigiani's Cooking with My Sisters