Monday, March 9, 2009

Lemon Spaghetti

This is a new one. I have never made it before. It turned out pretty good. It's one of those that is light and refreshing. The garlic and the red pepper give it the slightest kick.

1 lb spaghetti
3 tbs olive oil
4 cloves garlic
1/2 tsp red pepper flakes (I think I used 1/4)
zest and juice of two lemons
3/4 C heavy cream
1 C grated parmesan cheese
handful of fresh chopped parsley

Bring pasta water to a boil, salt and drop the pasta in.

Heat a large, deep skillet over low heat and add oil, garlic, red pepper, and lemon zest.

When pasta has been cooking for about 5 minutes add a ladle of cooking water to the garlic mix. then add lemon juice and cream. Don't freak out when the cream curdles a little bit, it's ok. Turn the heat up a little and bring to a bubble.

Drain pasta and add sauce. Toss so the spaghetti can absorb the sauce, add about half of the cheese, and parsley toss again. Sprinkle the remaining cheese on top.

*I did this one with a chicken breast and it was a really nice, easy dinner. It made my house smell good too. I guess it's only good if you like the smell of garlic though.

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