Saturday, December 24, 2011

Pasta al Limone: Pasta with Lemon Sauce

This dish was one that Alex pulled out of a hat (or off the internet) a few nights ago for dinner.  We had been planning on making something else, until we realized that we had run out of one of the major ingredients.  So this was something of a last second substitution.  And as far as last second substitutions go, it wasn't bad.  It wasn't my favorite, but I didn't think it would be.  And maybe that's beside the point.  It was a perfectly fine and better yet, it was very easy to make.  I think I might have preferred basil to the parsley (or maybe a combination of the two).  My one complaint is that once it cooled down a little it tasted a little oily/greasy.  But overall, not a bad dish.  Not an exciting dish, but not a bad one.  I think if I were to make it again I would throw in some fresh asparagus (when it's in season) for some extra freshness and sweetness.

Recipe after the jump!

Pasta al Limone: Pasta with Lemon Sauce
Adapted from Cooking Channel 

1/2 pound spaghetti or other pasta (we used strozzapreti)
1 clove garlic, for rubbing
1 lemon (zest of 1 lemon, juice of 1 lemon)
2 1/2 tbsp evoo
1/2 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling
1/4 cup flat-leaf parsley, finely chopped
Cook pasta in a pot of boiling salted water to al dente.
Meanwhile cut the garlic in half and rub the exposed area along the interior of a large serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in evoo while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parm-Reg.

Drain pasta and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Toss and serve immediately.

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