Lemon and Garlic Pasta
- Ready In:
- 26mins
- Ingredients:
- 11
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 1 lb spaghetti, thin
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons butter
- 4 shallots, minced
- 1 teaspoon hot red chili pepper flakes
- 5 garlic cloves, minced
- 3 lemons, juiced and zested
- 3 tablespoons fresh parsley, chopped
- salt and pepper
- cooked pasta water, two ladles of
- 1 cup parmesan cheese, grated
directions
- Cook the pasta as directed, adding plenty of kosher or sea salt when the water comes to a boil.
- Mince the shallots and garlic (but do not combine).
- Chop the parsley.
- Zest and juice the lemons.
- Grate the cheese.
- Heat the olive oil and butter in a large, deep skillet over medium heat.
- Add the shallots and Chile flakes and cook for about 3 minutes.
- Add the garlic, salt and pepper.
- Stir and remove from the heat until pasta is ready.
- When pasta is ready, put two ladles of the pasta water into the shallot mixture and return the skillet to the heat.
- Drain the pasta and add to the shallot mixture.
- Add the parsley, lemon juice and zest.
- Toss and pour into a large bowl.
- Add the Parmesan cheese and mix well.
- Enjoy!
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Reviews
-
This is a definite keeper!! :) Made this tonight, DD helped out with the preparations, and we dined on this spicy/sweet pasta dish with baked chicken breasts and a green salad. I did cut the red pepper flakes by half, as we girls can't take too much heat; the change was just right for us. DELISH flavor combinations. Thanks Daffazalea Ranch -- an excellent dish. Made for FALL 2008 PAC.
RECIPE SUBMITTED BY
Karens Krazy Kitchen
United States