Tuesday, April 30, 2013
I know, lemon and pasta sound like a weird combo but trust me, it is delicious! This recipe is based the Lemon Spaghetti recipe in my favorite cookbook of all time, Everyday Italian. Tonight, I didn't have fresh herbs but the pasta was still tasty. Basil, Italian Parsley or a combo of the two work well in this dish. This is a great light meal on its own or as a side with fish or chicken. I think it would be great to take to a picnic since it can be served warm or at room temp. Enjoy!
1/2 cup olive oil
2/3 cup grated Parmesan cheese, plus additional for serving
1/2 cup fresh lemon juice (from about 2 lemons)
1/2 teaspoon of salt, plus more to taste
1/4 teaspoon of pepper
1 pound penne or thin spaghetti
1/3 cup fresh basil or Italian parsley, chopped
1 tablespoon of grated lemon zest ( from about 2 lemons)
1/2 cup of reserved cooking liquid from pasta
1 cup of broccoli florets, cooked and cut into small pieces
Zest the two lemons and then juice the lemons. Place the lemon juice in a large bowl, along with the olive oil, Parmesan cheese, salt and pepper and whisk together. You will use the zest later in the recipe. Cook the pasta and the broccoli. Save 1/2 cup of the pasta water to use when mixing the lemon sauce. Drain noodles and cut broccoli into small pieces if necessary. Add noodles to the large bowl with lemon sauce. Add lemon zest, basil, broccoli and 1/4 cup of the pasta water. Mix together and add additional pasta water if necessary. Top with additional Parmesan cheese.