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 Pasta is one of my favorite weeknight dinners. Most sauces, whether it be something classic like carbonara or different such as sun-dried tomato cream, come together in no time at all. The latest recipe to be added to my pasta rotation? This vegetarian-friendly lemon spaghetti. The just-cooked pasta is tossed with a creamy lemon-garlic sauce, tons of grated parmesan cheese, and a heavy sprinkling of fresh herbs. On its own, it's a delightfully light dinner; however, it would make an excellent side to grilled chicken or shrimp. I prefer to enjoy it with a chilled glass of sparkling Rosé. Here's the uncomplicated technique!
Lemon Spaghetti From Rachael Ray |
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| Ingredients: | |||||
| 1 lb | Fettucini | ||||
| 3 table spoon | Olive Oil | ||||
| 4 cloves | Garlic | ||||
| 1/2 tea spoon | red peper flakes | ||||
| 2 | lemons | ||||
| 3/4 cup | heavy cream | ||||
| 1 cup | Parmigiano Reggiano | ||||
| 1/4 cup | Parsley, finely chopped | ||||
| 1/2 cup | Basil, very thinly sliced | ||||
| Directions: | |||||
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Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.
Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes. When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble. Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce. Top the plates of pasta or platter with remaining cheese, parsley and basil. Serves 4. |
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