This is a fresh, light, summery pasta dish I have wanted to try for a long time in keeping with my predilection for lemon things (like my equally as simple Little Lemon Cake). Pasta al Limone is an Italian classic (see notes below for short commentary on ‘Italian Classics’). It requires just a handful of ingredients and only takes as long to make as it does to boil pasta. I like it with a piece of lemon-marinated, grilled chicken on top. Lemon and Pasta may not seem like two things that go together but, trust me, they do. It has an elegant simplicity to it that is perfect for a summery Sunday afternoon, a weeknight, or a date night. Do something different. Lemon Pasta. 🍋
Zest from 1 lemon
1-2 generous tablespoons lemon juice, depending on desired lemon flavor
1/2 package dry spaghetti noodles
1 handful of fresh basil or mint, cut into strips
1 cup Parmesan Reggiano cheese
3 tablespoons good olive oil
(optional) 1/2 tablespoon butter
(optional) pine nuts, toasted
Suggested chicken marinade: the rest of the lemon juice, salt, pepper, dash cayenne
🍋🍋🍋
Begin boiling pasta per directions on package.
In serving bowl, zest the lemon and add the lemon juice. Grate cheese using fine hand grater, and add olive oil, salt, and black pepper to taste. Using a whisk or a fork, mix ingredients until just combined. When pasta is almost finished, spoon 2 tablespoons of pasta water into the serving bowl along with the butter (if using), and resume combining cheese mixture. Reserve 1 cup of hot pasta water and set aside.
Strain the pasta and place into serving bowl. It is important you do this while pasta is piping hot. Using tongs, begin to mix the pasta and the cheese mixture until thoroughly combined, adding pasta water 1 tablespoon at a time as needed. Be sparing.
Once sufficiently combined, mix in basil and top with pine nuts (if using). Serve warm with a piece of grilled lemon chicken over the top.
Afterward on ‘Italian Classics’ The Italians have always created pasta dishes that the rest of the world covets. That perfect, carrot-and-celery-scented bolognese, a light and airy fettuccine alfredo, the illusive meatball. Also, the seemingly simple dishes that are still fantastic – Cacio e Pepe, Pomodoro sauce, Bruschetta, Caprese. So what is so difficult to recreate about authentic Italian cuisine? And why do Italian restaurants here in the US leave you feeling overly full and uncomfortable? The short answer to both questions is ingredients. I have compiled a list of Italian cuisine rules of thumb that are by no means comprehensive but will instantly improve your Italian dishes once implemented. The first is by far the most important.
1) Most American renditions of Italian cuisine are cream and/or butter based. Most authentic Italian dishes are actually olive oil and/or pasta based. In short, we use cream and butter to make our dishes ‘creamy’ all the while removing the natural thickening agent present in all pasta. As pasta boils, the gluten cooks out into the pasta water. This means that a little bit of pasta water acts like a thickening agent that could form the basis for a creamy sauce. This is the case in Pasta al Limone, where the seemingly ‘creamy’ pasta sauce can be created using little to no butter or cream, and only a splash of reserve pasta water. The only dairy you really need is the cheese. See the cooking technique for Pasta al Limone above for an illustration of this practice.
2) Do not make red sauces heavier by using red wine. Use white wine instead.
3) Use nutmeg to accent white, creamy sauces, and fennel to accent dark, red sauces.
4) Turn to good olive oil, salt, and pepper for seasoning and saucing first before butter, cream, sugar, and cheese.
5) Do not put sugar in your red sauce. Or buy red sauce with sugar listed as an ingredient. Ever. Period. If you do this, we are no longer friends.
This Bolognese sauce is as authentic as they come, with a counterintuitive yet elegantly simple sauce making process that will ensure you never touch another jar of Classico. It is meaty, salty, and carries richness made possible only through the simplest yet most flavorful of vegetables – carrot and celery. And also… let’s talk about olive oil.
This is the freshest, crispest, heartiest, lightest, most beautiful springtime thing I can think to make when the chill finally leaves the Virginia air around noontime but the mornings are still a little frosty. You can make it in one pot, with one blender, and with one half hour, which makes it a great weekday lunch if you’re working from home or weeknight dinner if you walk in late. Join me in getting my green on, courtesy of David Frenkiel from Green Kitchen Stories. David takes much better photographs than I do but I’ve made a few design modifications to the original recipe that I think serve this one well. 🌷
Pomodoro sauce is the Italian name for the simple tomato-based mother sauce, as “pomodoro” means “tomato” in Italian. It is meant to be the quickest, simplest pasta topper and I give it to you here in five simple steps that will keep you away from canned pasta sauce for life.
[…] Italian classics are “inauthentic” and (shocker) less healthy in the gloriously elegant Spaghetti Al Limone post. Fettucine Alfredo is one of those classics that should probably be made with reserve pasta water, […]
[…] said, this is easily the favorite. It is green, zesty, and light. It works as a side salad, say, to Spaghetti al Limone, Fettuccine Alfredo, or Chicken Korma, or stands on its own with a hard boiled egg and some extra […]