Tuesday, April 19, 2011

Spaghetti al Limone

I was too focused on the wonderful aromas filling my kitchen that I forgot to take pictures of both this dish and the salad for tomorrow's post.... as always when we have company, I wanted to try out a new recipe.  This was another great meal from America's Test Kitchen (from my subscription to Cook's Illustrated Magazine)!  It's hard to find a cream-sauce pasta that is still light.  This one was perfect.  I used whole wheat noodles and added baked herb chicken.

1 lb. spaghetti
1/4 c. extra-virgin olive oil
1 medium shallot, minced
1/4 c. heavy cream
2 tsp. finely grated zest and 1/4 c. juice from 3 lemons (I used one large lemon)
1 oz. finely grated Parmesan cheese (about 1/2 cup) plus more for serving
Ground black pepper
2 T. shredded fresh basil leaves (I forgot this)


1.  Bring 4 quarts of water to a boil in a large dutch oven.  Add 1 tablespoon salt and hte pasta to the boiling water and cook until al dente.  Reserve 1 3/4 cups cooking water, drain pasta into colander and set aside.

2. Heat 1 tablespoon oil in the now-empty dutch oven and heat over medium heat until shimmering.  Add the shallot and 1/2 teaspoon salt and cook until softened, about 2 minutes.  Whisk 1 1/2 cups of reserved past cooking water and cream into pot; bring to a simmer and cook for 2 minutes.  Remove pot from heat, return pasta, and stir until coated.  Stir in remaining 3 tablespoons of oil, the lemon zest, juice, Parmesan cheese, and 1/2 teaspoon pepper.

3.  Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary.  Stir in basil and season with salt and pepper to taste.  Serve, drizzling individual portions with oil and sprinkling with cheese.