Wednesday, March 22, 2017

Spaghetti with Lemon & Olive Oil

Lemon in pasta always reminds me of my visits to the Island of Capri and the Amalfi Coast in Italy, where lemons are as big as grapefruit and lemon is the most popular flavor in everything (Hello, limoncello).

{Beautiful Capri}

What I loved about this pasta is the simplicity of it - It's so quick and easy to make and only requires a few ingredients.

(Recipe from Smitten Kitchen; find original here)

- 1 pound linguine or spaghetti 
- 3 lemons
- 1/4 cup extra virgin olive oil, plus additional for garnish
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus additional for garnish
- Black pepper & salt to taste
- large handful of fresh basil, shredded

1.  Cook pasta in large pot until cooked al dente.

2.  While pasta is cooking, zest lemons until you have about a tablespoon.  Next, juice lemons (I put mine in the microwave for about 30 seconds before juicing to get more juice).  You should have around 1/3 to 1/2 cup of juice.

3.  Drain pasta and reserve 1-1/2 cups pasta water.  Keep pasta in colander and in the pot you used to cook pasta, boil olive oil, cream, zest, and 1 cup of the reserved pasta water for two minutes over high heat.  Return pasta to pot and stir until coated.  Add the Parmesan and 1/4 cup of lemon juice.  Toss, and toss, and toss until cheese is melted and juice incorporated.  Add more pasta water, 1/4 cup at a time if your pasta is too dry.  Taste pasta and add more lemon juice if desired.  Stir in basil (reserving some for garnish).  Season with salt & pepper.

4.  Serve immediately.  Garnish with a splash of olive oil, remaining Parmesan, and basil.  Enjoy!


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