Here is the recipe we had for supper a couple of nights ago
LEMON SPAGHETTI
Active: 15 min Total: 25 min Serves: 4
Kosher Salt
12 ounces spaghetti
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon, plus juice of 2 lemons
6 Tablespoons unsalted butter, cut into small pieces
1/2 cup grated parmesan cheese, plus more for serving
Coarsely ground pepper
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente.
2. Meanwhile, combine the olive oil and lemon zest and juice in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup pasta-cooking water, then drain the spaghetti and transfer to the skillet. Add 3/4 cup of the reserved cooking water and toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds; add more cooking water a few tablespoons at a time if the spaghetti seems dry. Add the parmesan and toss to melt; season with salt.
3. Divide the spaghetti among bowls. Top generously with more parmesan and coarse pepper.
Nutrition per serving:
Calories 590; 29 g (saturated 14 g); Cholesterol 54 mg; Sodium 425 mg;
Carbohydrate 67 g; Fiber 4 g; Sugars 2 g; Protein 15 g.
If you make this I hope you enjoy it as much as we did.
I think the next time I make it I might use some Lemoncella in it.
Had a late lunch and it's been a cold rainy day. Thinking a can of soup. I'll add some shredded cheese to make it more filling and some red pepper flakes cause that just makes everything better.