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.
Ingredients:
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)
Directions:
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.
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