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Lemon Pasta

WEEKEND EATS

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    I recently was at a friend’s cocktail party and got to chatting with a woman about food and recipes. I had been in Manhattan the day before and was telling her about Raffetto’s, my favorite pasta shop in the west village. The woman, an Italian-American who was raised in Brooklyn and loves to cook, told me that she had been watching the Food Network and saw a recipe for a dish she had never heard of, lemon pasta. 
      And that got me to thinking about how much I love this dish, how perfect it is for the summer, and that I hadn’t made it in quite some time. It is a great and simple dish that only takes minutes to prepare.  You can serve it as a side dish or entrée. Jazz it up by adding some cooked zucchini, asparagus or capers. Or top it with cooked shrimp, scallops or chicken, and dinner is served! Simple, easy and quick, and simply delicious!

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     Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, for about 10 minutes.
    While pasta cooks whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, add the reserved cooking liquid, adding 1/4 cup at a time, as needed, to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

1/2 pound spaghetti
1/2 cup olive oil
1/2 cup grated Parmesan cheese
2  lemons,  juiced and 1 tablespoons of zest
Salt and freshly ground black pepper
1/3 cup fresh basil, chopped

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