So to celebrate spring and to use some of these lovely lemons, we had spaghetti al limone. Basically, it was spaghetti with olive oil, a touch of cream and lots of lemon. Very light...actually, probably a bit too light for my starving husband without any other kind of side dish (we did eat at close to 9 pm) but really refreshing on a summer-like day. Also, I served it with a roasted artichoke which we just LOVED. Instead of the traditional mayonnaise-like dipping sauce, you place a artichoke in foil, drizzle with olive oil, lemon juice, sliced garlic and salt and roast at 400 degrees for 45-75 minutes (depending on the size of the artichokes). As you can tell, lots of lemon and olive oil in our life!
Also, by popular demand, I am bringing back the menu plan. And, of course, by popular demand, I mean me -- I happen to like having each night's meal a click away. Most of these meals happen to be quick weeknight dinners which I always like having in my arsenal.
Spaghetti al Limone
Taken from: Cook's Illustrated, January 2011 issue
Serves 4 (I halved this recipe)
- 1 pound spaghetti or linguine
- 1 1/2 cups reserved pasta water (you can use regular water if you forget)
- 3 lemons (approx. 1 tablespoon of zest and 1/4-1/2 cup of juice)
- 1/4 cup extra virgin olive oil , plus additional for serving
- 1/4 cup heavy cream (you could decrease this amount if desired)
- 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
- Ground black pepper
- Small handful fresh basil or arugula, chopped (approximately 1/8 cup)
- Bring water to a boil and cook spaghetti until al dente.
- While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/4 to 1/2 cup lemon juice.
- Drain pasta, reserving 1 1/2 cups of pasta cooking water. Dry out your pot, then boil the olive oil, cream, zest and 1/2 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. Add the cheese and 1/4 cup lemon juice and toss, toss, toss everything together. Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser. Quickly taste a strand of pasta and see if you want to add the remaining lemon juice . Stir in basil or arugula and season generously with salt and pepper.
- Serve immediately, drizzling individual portions with a bit of extra olive oil and sprinkling with extra Parmesan cheese.
Tuesday: Slow Cooker Coconut Chicken Curry with broccoli
Wednesday: Stuffed Flank Steak with biscuits and roasted asparagusThursday: Spicy Asian Noodles
Saturday: Pepita Crusted Mahi-mahi with polenta and baked spinach