when life gives you lemons, make spaghetti al limone

Meatless Fridays in Lent tend to be challenging, so I was pleased to find this recipe in this week’s e-mail from America’s Test Kitchen. Spaghetti al limone or spaghetti with lemons is light and delicately flavored with lemon juice and lemon zest. For a Friday night supper before going to Anna’s dance recital at NYU, this was so simple and easy to make.  I served it with steamed broccoli and a sprinkling of fresh oregano on top.

INGREDIENTS
Table salt
1 pound spaghetti
1/4 cup extra virgin olive oil , plus more for serving
1 medium shallot , minced (about 3 tablespoons)
1/4 cup heavy cream
2 teaspoons finely grated zest (about 1 lemon)
1/4 cup juice from 2-3 lemons
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
Ground black pepper
2 tablespoons shredded fresh basil leaves or oregano

INSTRUCTIONS
1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1 3⁄4 cups cooking water, drain pasta into colander, and set aside.
2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with extra virgin olive oil and Parmesan cheese.

7 thoughts on “when life gives you lemons, make spaghetti al limone

  1. This looks perfect Joanie! And so simpe to make. I’ll have to do this one one night for dinner!
    And I love the cookies and cream plate.
    About that pie…I did buy all the ingredients…and then I ate ALL the graham crackers (which were SUPPOSED to be for the crust not my dinner + snack.) But I got some more. Did I mention I’m not the most disciplined cook? But I did make zuchinni bread and blueberry muffins today, and dinner consisted of local jumbo shrimp boiled in beer (which the hubby was in charge of) and I cooked the local squash and rest of the zuchinni in olive oil. I cook in spurts! Did I mention I have a very happy tummy tonight?
    Thanks for this recipe!

  2. Excellent basic recipe. I got adventurous and added artichokes and sliced mushrooms. Served with sauteed boneless chicken breasts

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