Pasta al Limone

A delicious 10 minute after work dinner.

The problem with lemony dishes like this is that the tartness and sometimes bitterness of the lemons can spoil what should be a yummy meal. The amount of pasta water, olive oil and cream pulls the ph level of the acidity way down to make a truly wonderful dish.

pasta al limone

Cook pasta and drain 1 lb. angel hair or vermicelli pasta to al dente in well-salted water in a large pot or dutch oven. Drain, reserving 1 3/4 cups of the pasta water.

In the save pot, add
1 tablespoon olive oil
3 tablespoons minced shallot
½ teaspoon salt

Let the shallot sweat for a couple of minutes, until translucent.

To the shallots, add
1½ cups reserved pasta cooking water
¼ cup heavy cream
and let come to a simmer for about 2 minutes or until it reduces by about 1/3.

Turn off the heat and return the pasta to the pot.
Add 3 tablespoons of olive and toss to combine well.
Add 2 teaspoons of lemon zest, 1 oz shredded Parmesan, 1/4 cup lemon juice and 1/2 teaspoon black pepper. Toss thoroughly to coat the pasta. Cover with a lid for about 2 minutes to allow the sauce to soak into the pasta.

Add the remaining 1/4 cup pasta water to loosen the sauce a bit and finish with a chiffonade of basil. Serve topped with more grated Parmesan.

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