August 18, 2009

Lemony spaghetti

This is a stress-free recipe for a simple dish that just tastes like summer.

1 pound spaghetti
2 organic lemons
2 ½ - 3 Tbsp butter
1 Tbsp olive oil

Cut one lemon in half and put one half in the salted water you’ll use to cook the pasta. Grate the peel of the remaining 1 ½ lemons. Bring the water to a boil and cook the pasta. Just a couple of minutes before the pasta is al dente, melt the butter in a saucepan over medium heat. Add the lemon zest and some salt to the melted butter and give a quick stir. If you prefer, add a touch of olive oil to avoid burning the butter. When the pasta is al dente, drain it and pour the spaghetti into the lemon-scented butter sauce. Give a quick stir, and if you like add another touch of olive oil, and serve.

Just think how good this recipe is when you use lemons from Sorrento! Having this dish on a terrace facing the Mediterranean Sea is an indulgent way of enjoying the pleasures of summer!
Posted by Daziano at 8:40 PM |  


Subscribe to: Post Comments (Atom)
Related Posts Widget for Blogs by LinkWithin