I haven’t posted a recipe in a while. I don’t
cook much during the summer. We’ve been living on salads, BBQ, snacking and an
occasional blended beverage to cool us down. It’s been too hot to think about
eating or cooking.
But, this weekend, I made Giada’s Lemon
Spaghetti and I was reminded how much I love this recipe. It's my summertime comfort food. In my opinion, it is
the perfect summer dinner. It’s light and refreshing, and super easy-to-make so
there isn’t a lot of time spent in the kitchen. Plus, this recipe is especially
good for my friends who are growing basil in the their gardens right now.
Ingredients
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice
(about 3 lemons)
Salt and freshly ground
black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh
basil leaves
Directions (with my “tweaks”)
Cook the pasta in a large pot of boiling salted water until tender
but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile,
whisk the oil, Parmesan, lemon zest and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the
pasta with the lemon sauce and the reserved cooking liquid. Then stir in the basil. Season with
salt and pepper.
For added crunch, I like to sprinkle pine nuts on top before
serving.
 |
| Delicious! |
I can easily make a meal out of this pasta alone
but it also pairs really well with a white fish (cod, halibut, etc.). This
weekend I tried it with this:
Ingredients
4 boneless skinless chicken
breast halves
2 to 3 tablespoons lemon
juice
1/4 cup crumbled feta
cheese
1 teaspoon dried oregano
1/4 to 1/2 teaspoon
pepper
Directions (again with my tweaks)
Place chicken in a 13-in. x 9-in. baking dish coated with cooking
spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and
pepper.
Bake, covered with foil, at 400° for 20-25 minutes or until cooked
through.
Enjoy!
1 comment:
Looks tasty, thanks!
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