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Pasta al limone

 Basically it's Lemon Spaghetti. I needed a side dish for a friend's seafood lunch and this was perfect. When I served at cousins beach week, it also got rave reviews (and competition for the leftovers) so it's worth sharing here. I found the recipe by Michelle Doll at Delish.com.

What I love about this recipe is it is quick and easy but really it's the technique. Its similar to an Alfredo sauce but because of the way you put it together, it is very evenly distributed and doesn't feel heavy. Tastes great with fish and chicken, so far. 


Cook 12 oz. spaghetti in generously salted boiling water. 

While waiting for the pasta, slice of a couple thin strips from a lemon for garnish (if desired) 

Zest 1 lemon into a large sauce pan (the spaghetti will go into it later) 

and juice the lemon, setting the juice aside.

Add1/2 c. heavy cream and 4 Tbsp. unsalted butter to the lemon zest and let it melt over low heat, stirring occasionally. 

When pasts is al dente, using tongs, transfer the spaghetti to the cream mixture, tossing to coat each amount. (reserve the pasta water) Add 1 c. finely grated Parmesan and toss until creamy. Add a bit of pasta water until its glossy and smooth. 

I placed twists of the creamy spaghetti on a bed of baby spinach then drizzled each serving with lemon juice and sprinkled generously with freshly ground black pepper. Garnish with the lemon strips on top if using.  


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