This bright, simple, lemon-y pasta is a wonderful vegetarian dish. Try adding seared shrimp, scallops, or chicken if you live in a must-have-meat household (George added chicken to his, duh). My kids absolutely devour this pasta every time I make it, especially when I use this fun pasta shape from Trader Joe’s.
Pasta al Limone
Equipment
- Large pot
- Large Saucepan
- microplane
- Cheese grater
Ingredients
- 1 lb short pasta such as rotini or penne
- 5 tbsp unsalted butter
- 3 tbsp extra virgin olive oil
- 1 large lemon
- 2 garlic cloves
- 1/3 cup freshly grated parmesan cheese grate more and leave aside for garnish (MUST be freshly grated – aka buy a block and grate it yourself. Store bought grated parmesan has preservatives that will make it clump)
- freshly grated black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook 1 pound of pasta per package instructions.
- In a large saucepan over medium heat, melt together 5 tablespoons butter and 3 tablespoons extra-virgin olive oil. Using a microplane or the smallest hole on a box grater, grate the zest of 1 lemon and 2 garlic cloves into the sauce pan. Stir to cook the lemon and garlic for several minutes, then turn the heat to low.
- Once the pasta is cooked, reserve 1 cup of the pasta cooking water, then drain the pasta.
- To the saucepan with the lemon butter, add the drained pasta, 1/3 cup grated Parmesan cheese, the juice from the zested lemon, 1/3 cup of the reserved pasta cooking water, and a pinch of salt.
- Toss everything together until the Parmesan melts into a creamy sauce. Add another splash of the reserved pasta water if you need things a bit saucier.
- Serve immediately and garnish with a sprinkle of parmesan and several grinds of fresh pepper.
