January 22, 2010

Spaghetti With Garlic and Lemon


I have to admit, I'm really not enjoying this whole winter thing. I hate waking up shivering and seeing my breath in the air, ugh. And I'm not hiding the fact that I'm desparately trying to hold onto every ray of sunshine that I can get. Ok, I may be juuuust a little dramatic on the subject - it's not like we're seeing snow... I guess since moving to South Carolina I've become thin-skinned. Who am I kidding, I've always been a baby when it comes to being cold. I would much rather be starving than cold, but lucky for me I don't have to settle for either...not just yet at least.




This dish just screams (ever so subtly) it's summer - even when it's not. It's light and fresh and the perfect go-to when you're craving a not-so-heavy meal on a not-so-cool day. I urge you though, don't save this until next summer rolls around because it's that good. When I first found this recipe several years ago I hated it. In fact, I only made it because hubby begged asked me to. And even when I hated it more after I cooked, it he still begged asked me to put it in the keeper cookbook. And for some strange reason, that night I actually listened to the man (I know, odd right?!). Needless to say, the next time I cooked it I had zero expectations.


I don't know if perhaps, just maybe, I might have screwed up the first time I made it. I mean anything is possible right, not that I screw up often in the kitchen (HA!). The second time, and each there after, I love love loved this recipe more and more. It has turned into a perfect simple quick-fix meal. The other thing that's fabulous about this recipe is that I always have everything I need on hand. I always have garlic and there's a very rare occasion when I don't have at least one lemon within reach (you don't even have to ask about pasta, I'm an addict - it's true). So here's to light, quick & simple, summer-y even when it's not dishes that I crave oh so much when the temperature drops to the threatening 60s. Enjoy it, summer or not!


Spaghetti With Garlic & Lemon

1 lb spaghetti (or pasta of your choice)
4 garlic cloves, minced (I use 5 because garlic never hurt anybody)
1/2 C olive oil
zest and juice of 1 large lemon
1/3 C fresh parsley, chopped (I often sub in dried parsley to taste)
1/2 freshly grated parmesan cheese
salt and pepper to taste

Cook pasta in salted water according to package directions. Reserve 1 cup of the starchy water, drain pasta and return to pot.

Meanwhile, heat oil in large skillet over moderate heat. Add garlic and cook just until it begins to get golden (3-4 min) but don't burn it (yuck). Stir in the zest, lemon juice, salt, pepper and 1/2 cup reserved pasta water. Bring to simmer and cook 5 minutes.

Toss pasta and parsley in with the sauce, adding more pasta water if needed. Top with parmesan and serve hot.

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