I am a pastaholic. I would probably eat an old boot, as long as it was on top of a pile of pasta. My husband developed a lemon obsession when he was in Afghanistan. When I found this recipe that combined our two favorites, I was ecstatic! It's light and full of flavor - we paired it with lemon pepper seasoned, grilled chicken last time we made it that really hit it out of the ballpark!
What you need:
1 lb. spaghetti or fettuccine (we used angel hair)
1/4 cup extra-virgin olive oil
1/4 cup heavy cream
1 oz. Parmesan, plus some (our shredded comes in 3 oz. pkgs)
Salt and pepper
Fresh or Dry Basil
Cook pasta according to package directions - reserve 2 cups of pasta cooking water before draining.
Zest your lemons and then juice them (in separate bowls). You will end up with roughly 1/3 to 1/2 cup lemon juice.
In the pot where your pasta just was, combine EVOO, cream, zest, and 1 cup of reserved pasta water. Bring to a boil. Boil for 2 minutes.
Add pasta and stir to coat. Turn off heat.
Add cheese and lemon juice. Stir.
Add 1/4 cup of reserved water at a time until you reach your desired "sauciness" or "looseness".
Then add basil, salt, and pepper to desired amount.
Serve topped with extra Parmesan.
Go meet Sarah and send her some love for this amazing recipe!