Making every bite count

12 February 2007

spaghetti al limone

This recipe reminds me of Cinque Terre (above, Vernazza), where I spent a perfect 24 hours last spring a la "Before Sunrise." We didn't work out, but this meal inspires good memories.
It's really simple to prepare: (for four people)

1 box whole-wheat pasta
2 lemons, zested and juiced
2 T olive oil
1/2 c cream or 1/2 c unsweetened soymilk
2 cloves garlic, minced
salt and pepper
1/2 t crushed red pepper
handful flat-leaf parsley, chopped
handful basil, chopped finely
1/4 c Parmesan cheese, grated
Put a large pot of water on to boil. In a large skillet, heat the olive oil over medium heat and add the garlic and red pepper and cook until fragrant. Add the lemon zest, cook for 30 seconds and add the cream and 1/2 cup of the pasta cooking water. Add the lemon juice and simmer until cream has reduced by half. Add about half the cheese to the sauce, then drain the pasta and stir well to coat.
Top with the parsley and/or basil and serve the remaining cheese at the table.
Think of Italy, burying your toes in the warm Mediterranean sand and first kisses in the moonlight.

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