|Meyer Lemon & Cream Spaghetti, Photo: NK|
With just a few easy to find ingredients (regular Lemons work just fine if you can't find the milder, more floral Meyer variety) it comes together very quickly and is, I assure you, impossible to mess up. Just be sure to have your mise en place set up before you begin because the process, though simple, is very time sensitive. The dish you'll create is absolutely scrumptious and very worthy of a company meal. It makes for a fantastic vegetarian pasta course and works in every season.
Meyer Lemon Cream Spaghetti
Lightly adapted from the Best of the Best Cookbook
Recipe by Todd Porter & Diane Cu, Bountiful
Serves 4 as an appetizer, 2-3 as an entree
|Preparing the cream sauce, Photo: NK|
1/2 Pound Spaghetti
2 Tablespoons Olive Oil
2 Tablespoons Heavy Cream
1/3 Cup Dry White Wine
1 Tablespoon Meyer Lemon Zest (or Organic Lemon)
3 Tablespoons fresh Meyer Lemon Juice
2 Tablespoons finely minced Italian Parsley
1/2 fresh grated Parmigiano Reggiano plus more for serving
Note: Before you start, chop, measure, and prepare all your ingredients before you begin the cooking process!
|Beautiful Meyer Lemons, Photo: NK|
1. Boil Spaghetti according to package directions in well salted water.
2. When the Spaghetti is about halfway finished, you'll want to start the sauce. In a large sauté pan, whisk the Oil, Cream, and Wine. Turn the flame to medium-high so that the mixture comes to a simmer. Leave it simmering about 3 minutes, whisking now and again.
3. Once the Pasta is finished, drain it and add it to the sauté pan. Toss in the Lemon Zest, Lemon Juice, and Cheese. Blend by gently yet thoroughly tossing. Add the minced Parsley and toss again.Taste the pasta for Salt and add a sprinkle if needed. You can also include extra Lemon Juice or Cheese if desired.
4. Serve right away and enjoy!