FOOD NEWS
Lemon Pasta Is The Creamy Dish That's Definitely Worth The Time
BY MATTHEW SPINA
Pasta al limone or Italian lemon pasta is a dish whose recipes can vary, but the end result is always a comforting dish of noodles in a rich, creamy lemon sauce.
Lemon juice, zest, and Parmigiano Reggiano are common ingredients for the tart and creamy lemon sauce, and you can change up the other ingredients to your liking.
Heavy cream or butter gives the sauce a rich flavor and texture, while olive oil combined with starch-heavy pasta water offers a lighter take with a stronger lemon flavor.
Butter and pasta water is a happy medium for a sauce that's rich and bright. To start, toss cooked pasta in a pan with melted butter, lemon zest, and a 1/2 cup of pasta water.
Add the parmesan bit by bit to thicken the sauce, then mix in fresh lemon juice to finish. Finish the pasta with more cheese and lemon juice.
If you prefer olive oil, beat the lemon juice, oil, and parmesan together, then cook it in the pan, adding pasta water as you go to help the sauce thicken before adding the pasta.
Feel free to toss in some seared chicken breast, shrimp, or clams. Fresh garlic or herbs can complement the dish as well, and basil pairs well with the bright flavors.