Friday, February 29, 2008

Lemon Linguini

A wonderful dish at this Roman restaurant has had me looking for a lemon spaghetti recipe for almost a year. I finally found one from Food Network chef Giada De Laurentiis

  • 9 oz. refrigerated whole-wheat linguini
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • Salt and freshly ground black pepper
  • 1 tablespoon lemon zest
  • 1/3 cup chopped fresh basil leaves

  1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4-5 minutes (for refrigerated pasta; otherwise check directions on package).

  2. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
  3. Drain the pasta, reserving 1 cup of the cooking liquid.

  4. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper.

  5. Garnish with lemon zest and chopped basil.

Notes: This is a great "fresh"-tasting meal for the middle of winter.

Tim's Rating: 8/10
Liz's Rating: 8.5/10

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