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Lemon pasta is one of our “go-to” easy meals that we have been making for years. It’s quick, uncomplicated and relatively healthy. Normally we serve it during hot weather, but with Meyer lemons being plentiful at Bay area farmers markets, it seemed like a perfect time to make it. The citrus and herb flavor just makes us feel like spring is all that much closer.

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We try to keep it fresh by not getting trapped in a set way of making it. Sometimes we use parsley, other times basil and yet others tarragon. Sometimes we use spaghetti, other times linguini or sometimes even penne. We also make sure to add more grated Parmesan than some recipes might suggest to make sure we get a creamier sauce. Adding some diced chicken rounds out the dish for a full meal but leave it out if you want to serve this as a first course. You can also add toasted walnuts if you want to make it a fully vegetarian meal. It also fares well the next day if you need to bring something for lunch to work.

3 cloves of garlic
¾ cup olive oil
Pinch of chili flakes
2 Meyer lemons, zested and juiced
1 cup tightly packed parsley leaves
1 cup grated Parmesan
1 cooked chicken breast, diced
Salt and pepper to taste
1 pound whole-wheat spaghetti

1) Cook pasta according to directions.
2) Heat oil in a small sauté pan and toast garlic cloves and chili flakes until the garlic just begins to brown.
3) Add garlic and oil to the bowl of a food processor with the parsley, lemon juice and zest. Puree till it forms a loose paste.
4) Dice chicken and mix with sauce and grated cheese in a mixing bowl.
5) When pasta is al dente, add to mixing bowl, using a little pasta water to loosen the sauce if needed. Taste and adjust with salt and pepper. Serve immediately.

This article also appears on http://www.examiner.com/food-in-san-francisco/whole-wheat-spaghetti-with-meyer-lemon-and-parsley-sauce
 
 
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