All the comfort of fettucine alfredo with some lemony pep.
Pasta Limone (serves 4-6)
Adapted from Cook's Illustrated
1 lb whole wheat spaghetti
1/4 cup extra virgin olive oil
1 medium shallot, minced
1/4 cup heavy cream
2 t lemon zest, finely chopped
1/4 cup lemon juice
1/2 cup grated mozarella cheese
black pepper
2 T fresh parsley or basil
In a dutch oven, cook pasta according to package directions. Drain, reserving 1.75 cups pasta water.
Heat 1 T oil in dutch oven. Add shallot and cook until soft. Stir in 1.5 cups pasta water and cream; simmer 2 minutes. Turn off burner. Fold in pasta, then stir in remaining oil, lemon zest, juice, cheese, and 1/2 t black pepper. Cover and let stand 2 minutes. Stir in fresh herbs and salt and pepper to taste.
Serves 4-6.
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