Whatcha Making for Supper?

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.
 

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