Spaghetti Aglio e Olio, lemon dressing & school lunch helpers

Time has just been flying by.  I guess that is what happens when you are having too much fun :)  We have been enjoying amazing weather - truly just wonderful hopefully I will not jinx it.  I have been busy at work, while the girls are kept busy at school. Weekly dinner updates have been posted to the Facebook page of The Not So Cheesy Kitchen.

Beautiful weather calls for easy dinners, so last night it was Spaghetti Aglio e Olio and a side of red leaf lettuce mixed with fennel in a lemony dressing.

At the dinner table everyone shared their day, and Alena talked about how she was the lunch helper at school.  The lunch helper works in the school kitchen and passes out food to the other students.  On Wednesday she was in charge of milk, and yesterday she was in charge of pizza.  Alena and Mia Rose are well aware that they cannot have either, but to them it is no big deal at all.  Neither girl is sad that the other kids get to eat pizza at school and I must tell you that I am so proud of them.  And honestly, this is something that as little as four years ago would have scared me beyond belief.  It does sound silly now - but having them handle milk, and cheese pizza without me was unimaginable. That thought process sounds so crazy to me today because what could happen?!  In any case,  we came to find out that both of our girls love, love, love to be lunch helpers and giving out milk is both of their favorite job.

Now on to the dinner...

Spaghetti Aglio e Olio

• 1 lb. thin Spaghetti {I like Barilla}
• 1/3 C Olive Oil
• 6 cloves of garlic peeled, and cut into fine slices
• 3 tsp Italian Herbs {I like Herb Hunter}
• 1/2 tsp red pepper flakes {optional - you can use more or leave it out}
• zest of one untreated lemon {use the lemon for the dressing}
• 3/4 C reserved spaghetti water 
• Salt & Pepper to taste
• 1 C grated Parmesiano Regiano {optional}

1. Cook pasta according to directions - while pasta is cooking
2. heat olive oil in a deep pan and when hot 
3. add garlic, watch garlic carefully you do not want it to burn then 
4. add herbs and - if using - red pepper flakes
5. add the water from the spaghetti and when it is is reduced
6. add lemon zest, salt and pepper
7. add cooked pasta to the pan and toss it with the olive oil/garlic/herb mixture

Serve immediately!

Lemon Dressing

• Juice of one lemon
• 4 Tb of Olive Oil
• salt & pepper to taste
• pinch of sugar
• 3 green onions cut into small rings

1. Mix lemon juice with olive oil,
2. add a pinch of sugar as well as salt and pepper to taste. Mix it well into the dressing then,
3. add green onions