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Share your recipes May 2015

Rainbow Kitchen

Pasta with Lemon, Garlic and Parmigiana

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A simple and fast dish to make as the sauce takes the same amount of time to prepare as it does for the pasta to cook. Serves 3-4

Salt (kosher or preferably unprocessed sea salt)

½ pound pasta

2 tablespoons extra virgin olive oil

3 garlic cloves, crushed

½ tsp. red pepper flakes (optional)

½ tsp. black pepper

½ stick (1/4 cup) cold butter cut into small pieces

Grated zest and juice of 1 lemon (approx. 3 tablespoons juice)

1/4 cup freshly grated Parmigiana-Reggiano (or your preference of another hard cheese), plus more for serving

 

Bring large pot of salted water to a boil. Add pasta and cook until al dente.

Sauce: Gently warm oil over low heat in a large skillet or heavy pan. Add garlic, pepper flakes, salt and pepper to taste. When garlic is soft and fragrant (before it browns), remove pan from heat and swirl in butter until melted. Add lemon zest and juice, stirring until slightly emulsified.

Scoop cooked pasta into sauce, reserving the pasta water. Toss lightly, adding a little pasta water (about 1/4 cup in all) alternately with the cheese. Return briefly to low heat to coalesce the sauce and serve. Pass additional cheese at the table.

 


Allison's Article:

What’s In Your Pantry? Endless Pasta Possibilities


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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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