Fusilli Rice Pasta with Lemon Parsley Sauce

I decided to try a new recipe for dinner last night because my Husband purchased a bunch of parsley for a turkey soup he never made. :-) Soooooo as to not let the parsley go bad I whipped up this quick and satisfying dish.

Ingredients

• 2 lemons
• 3 garlic cloves, finely chopped
• 3/4 cup fresh parsley, chopped
• 1 lb fusilli rice pasta Tinkyada Brown Rice Fusilli, 16-Ounce Packages (Pack of 12)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 
  1. Grate yellow zest from lemons.
  2. In a small bowl, combine lemon zest, garlic and parsley and set aside.
  3.  Cook Fusilli Rice Pasta in a large pot of boiling salted water until tender but still firm(check package instructions)
  4. In a large frying pan or wok, warm olive oil over medium-low heat.
  5. Add zest concoction and salt and pepper. Cook 1 minute, make sure not to burn the garlic.
  6. Drain pasta and pour into frying pan or wok.
  7. Toss to coat. Sprinkle parmesan cheese to top( if tolerated) or a vegan parmesan cheese. I didn't use any sort of cheese and it was delicious.