Wednesday, February 09, 2011

Lovin' That Lemon

What could be better than a delicious dinner that's ready in less time than it takes to boil water and cook pasta? This superbly fresh Meyer lemon pasta dish is almost too good to be true, and it could be a strong competitor to my go-to quick dinner recipe, pasta carbonara.

It's also infinitely mutable, with obvious additions like canned West Coast albacore or a tossing with a bunch of baby arugula. You could even throw in some well-chopped black olives, my preferred variety being oil-cured. And, of course, it's totally acceptable with regular lemons when the Meyers are out of season.

But really, it's best as its simple, straightforward self, perfect as an entrée with a salad but also appropriate as a side with, say, grilled fish. So good!

Meyer Lemon Pasta
Inspired by the original at Franny's via WordsToEatBy

1 lb. dried pasta
4 Tbsp. olive oil, split
2 cloves garlic, finely minced
1/2 c. bread crumbs
Zest of 1 Meyer lemon
Juice of 2 Meyer lemons
1 c. parmesan, grated, plus more for sprinkling
2 Tbsp. parsley, finely chopped

Bring large pot of water to boil. Add pasta and cook till al dente.

While pasta cooks, heat 1 Tbsp. oil in sauté pan over medium heat, add garlic, stir briefly to heat, then add bread crumbs and stir till toasted. Set aside to cool. In serving bowl, combine zest, juice and 3 Tbsp. olive oil (chopped preserved lemons would also be terrific). Whisk to emulsify slightly. Add cheese and stir. When pasta is done, drain and add to lemon mixture in bowl along with parsley and bread crumbs. Toss and serve with additional parmesan for sprinkling at the table.


Anonymous said...

Yummy....I tried this last night and it will be something I'll repeat in the future.


Kathleen Bauer said...

Cool! Glad you liked it…any tweaks you can report?