About Laura Peascoe

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lemon basil spaghetti

5 Ingredient Lemon Basil Spaghetti

As promised, I’m coming at you today with my first recipe for Miss Foodie Two Shoes!  I’ve been going back and forth (and back and forth) for quite some time trying to decide what I should post first.  To be honest, we make so many different things, and our favorites change all the time, so instead of coming with a “signature” dish, I’m sharing a staple we come back to time and time again.  This dish is great for company, and it’s what I make to take to friends with new babies almost 99% of the time – and if you’ve received a meal from either my mom or sister, then this is probably what you got.  It comes together so quickly.  Like, literally, the sauce is done before the pasta water even comes to a boil, so then you find yourself annoyed that you have to actually wait for the pasta to cook and have to restrain yourself from eating the sauce with a spoon…No?  Just me?  I introduce to you 5 Ingredient Lemon Basil Spaghetti.  First though – three major things I learned while creating this first recipe post:

  • I cannot do natural light photos in the afternoon at my house. I simply have to shoot on the weekends so I can use the light we get earlier in the day.
  • I’m really excited to learn how to use a natural light simulator for those times when natural-natural light isn’t an option.
  • I need (a LOT) more practice, and I hope to revisit this post in the future once I’ve improved my skills.

lemon basil spaghetti

This picture doesn’t do it justice, so you’ll just have to trust me.  You guys, this stuff is so easy to put together and it is SO good.  It makes a ton, so I like to make it for dinner at the beginning of the week and eat on it for lunches and at least one more dinner.  <—- That last part isn’t true.  I always have full intentions of having it for another dinner, but I end up taking a few bites here and there until there’s definitely not enough for a meal, so it just makes sense to finish it as a snack.  I need help.  Seriously, though, this is one of those dishes that I eat straight out of the container with the fridge door open.  It’s one of the few things that I can’t decide whether I like better hot or cold…and if you know me, you know I’m allllll about hot food.

lemon basil spaghetti

You’re only working with five ingredients here (not including salt and pepper), so they have to be good. The key here is the tube of basil.  I use the Gourmet Garden brand, and it is equal to three bunches of basil.  I’m sure you could do this with fresh basil, but it would just take longer to prepare.  Also important here is the lemon zest and juice.  In a pinch you can use lemon juice from a bottle, but the zest plays a huge part in giving this that freshy fresh flavor we’re going for.  Am I even allowed to say things like “freshy fresh” in my FIRST recipe post?  I’m so annoyed at myself right now.  Moving on…As with pretty much any pasta dish, you can use gluten free or whole grain pasta, or even any other shape, but y’all this really is best with plain white thin spaghetti noodles.  Sorry, not sorry.  We generally have this with grilled or panko breaded chicken breasts, but shrimp is also a really good addition to make it a main dish.  This week I marinated three chicken breasts in olive oil, lemon juice, salt, pepper, garlic and dried basil and baked them in the oven.  I’m making that stretch for this meal, two lunches and chicken phillies for dinner later in the week. So here we go – yay, first recipe!  I’ll stop now, so you can go make this.  Once you have that first freshy fresh bite, you won’t be able to stop – you’ve been warned…

Serves 8

Ingredients:

1 lb thin spaghetti
1 tube chopped basil (I use Gourmet Garden)
1/2 cup olive oil
3 lemons (zest and juice)
1 cup shredded parmesan cheese
Salt and pepper to taste

Directions:

  1. Cook spaghetti noodles according to package directions.
  2. While spaghetti cooks, zest and juice the lemons into a medium bowl. Add the basil.
  3. Whisk in the olive oil to emulsify the ingredients together.
  4. Stir in the shredded parmesan and season with salt and pepper to taste.
  5. Drain spaghetti noodles, reserving about ½ cup of the cooking liquid, and toss with the lemon basil mixture. I generally add about ¼ cup of the reserved water, but add as little or as much as you want for your desired consistency.
  6. Serve hot or cold! Store leftovers in the fridge for up to a week.

Welcome!

Hi there, and welcome to Miss Foodie Two Shoes!  Anyone who knows me well knows that I’ve been talking about starting a food blog for nearly two years.  Most of what we eat is made from scratch at home, and over the years we’ve come up with some really delicious recipes, as well as time saving and meal planning ideas that I think could be beneficial to some.   My hold-ups have been finding a name and getting over my fear of not knowing how to build a blog.  I finally decided to just go for it with plenty of encouragement from my hubs, family and friends.  I have no experience with website building or photography, so (fingers crossed) you’ll see me improve in those areas.  I’m learning as I go, so please bear with me!

The Peascoe Family

Before we get into all the awesome food, let me give a little more background about myself.  My name is Laura Peascoe, and I work for a global leadership organization.  I went to the University of North Carolina (Go Heels!), and majored in Journalism & Mass Communication.  My job doesn’t involve much creative writing, so I’m really excited that I’ll get to do that here!  I’m wife to a really tall redhead named Andy, and mother to nearly two-year-old Anna Ruth and our dog Bailey.  Andy is a seventh grade science and social studies teacher, and is also getting his Masters of School Administration so he can become a principal.  We’re practically high school sweet hearts even though we didn’t start dating until the end of college.  We went to the Homecoming dance together our senior year, so that counts right??  We live in Greensboro, North Carolina, which is equal distance from the mountains and beach – both of which we love!

You’ll hear a lot about Andy, Anna Ruth and Bailey over time, so I won’t force too much extra reading right now.  In the meantime, here’s my current favorite picture of my people…

Andy and Anna Ruth - Fall 2015

If you’re visiting this little blog of mine, I’m guessing it’s because you’re into delicious food.  Here are the types of things you’ll find in my posts:

  • Recipes that are easy (hello, life with a toddler!)
  • Recipes that can be prepped or totally made ahead
  • Recipes that can be frozen
  • Recipes created with leftovers in mind that can be made into new meals later in the week
  • Tips for getting more veggies into your diet
  • Meal planning ideas

Andy and I love to cook together, so you’ll see stuff from both of us.  We love all flavors and kinds of food, so I hope we’ll be able to teach you what we know.  I try to make things as healthy as possible, but you’ll see plenty of pasta and cheese, as well…really, we’re going to be all over the place.  And that’s fine because my blog = my rules.  Okay, that’s enough wordssss for now.  My first recipe is coming up tomorrow, so please come back then!  Thanks for stopping by!!

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