Creamy Lemon Pasta
This easy recipe took me about 7 minutes to make. I got it from NYTimes recipe section and I give it about a 7 because I think give it improvements to make it a 9.
First, cut down the lemon juice or make sure you have small lemons instead of big lemons. I had big lemons so the lemon juice was more than 1/2 cup and that's just too much. Maybe 4 Tablespoons is good?
Second, I zested with a microplane zester.
Third, I used angel hair because I didn't have egg noodles.
Fourth, you need a LOT of pepper.
Finally, I read some comments online and it looks like people add the following to bring it up a notch: half and half instead of cream, fresh baby arugula or spinach added, saute some garlic bits and add those for a zing, chopped and roasted broccoli, steamed asparagus, Reggiano cheese on top, caramelized onions, chili flakes, handful of chopped parsley or chives. Next time I make it, I'm gonna add garlic, chopped chives, less lemon juice, and maybe some fresh spinach.
I ate pasta in Rome and this dish reminds me a little bit of that taste. It's fresher because it's not sauce from a bottle, and you can add more spices to it as you wish. It definitely has that Italian flair that is unique to the Mediterranean.
First, cut down the lemon juice or make sure you have small lemons instead of big lemons. I had big lemons so the lemon juice was more than 1/2 cup and that's just too much. Maybe 4 Tablespoons is good?
Second, I zested with a microplane zester.
Third, I used angel hair because I didn't have egg noodles.
Fourth, you need a LOT of pepper.
Finally, I read some comments online and it looks like people add the following to bring it up a notch: half and half instead of cream, fresh baby arugula or spinach added, saute some garlic bits and add those for a zing, chopped and roasted broccoli, steamed asparagus, Reggiano cheese on top, caramelized onions, chili flakes, handful of chopped parsley or chives. Next time I make it, I'm gonna add garlic, chopped chives, less lemon juice, and maybe some fresh spinach.
I ate pasta in Rome and this dish reminds me a little bit of that taste. It's fresher because it's not sauce from a bottle, and you can add more spices to it as you wish. It definitely has that Italian flair that is unique to the Mediterranean.
INGREDIENTS
- 12 ounces wide egg noodles
- Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
- 1 cup heavy cream
- Kosher salt, to taste
- Lots of freshly ground black pepper
PREPARATION
- Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
- Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
- Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
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