Pasta with Garlic, Parsley, Pepper, Lemon, and Pine Nuts

This is a recipe I developed when I found myself longing for the light, simple, flavorful pastas we've had in Italy. The ingredients below are for two servings, adjust accordingly for more, but this is a dish that must go from skillet to table quickly. I wouldn't make more than four servings. It's just too unwieldy in larger quantities to get it to the table while it's still hot.

Do not substitute curly parsley for the Italian. You can use arugula or spinach in place of the parsley (or use a combination) for a different but still interesting dish. If you don't have pine nuts on hand, walnuts (also toasted in the oven) will work.

2 large cloves of garlic, or more to taste, chopped fine

2 tablespoons of olive oil

1 small bunch of Italian flatleaf parlsey, stems removed, leaves chopped

Red pepper flakes to taste

Zest of one or two lemons

1/4 cup of pine nuts, roasted in the oven until light golden

Pasta such as linguine, spaghetti or fettucine

Parmesan cheese, grated

Put the oil and garlic in a large nonstick skillet. Turn on the heat to medium and saute until the garlic is just beginning to brown. Turn off the heat and add two thirds of parsley to the pan and toss until it is wilted. (This also stops the garlic cooking.) Add the red pepper flakes. Combine the remaining parsley, lemon zest and pine nuts.

Cook the pasta in boiling water until it is al dente. Drain well and put into the skillet with the parsley, garlic and red pepper flakes. Saute briefly over high heat until all the ingredients are very hot. If the pasta seems a bit dry, add more oil, or butter, or a combination.

Divide the pasta between two plates, top with grated cheese, then with the parlsey, lemon, pine nut mixture. Serve with additional grated Parmesan. Despite all the garlic, this dish is better with white, rather than red, wine.