Monday, June 1, 2015

Garlicky Lemony Pasta

 

Yay Summer!!
I am *not* a cold weather person. At all. I love summer.
Sun, wind, heat, blue skies....cooking outdoors, and the FRESH PRODUCE....yummmm.
And Lemons. Lemons? Lemons. They mean summer, right?

Lemonade, Lemon ices, Lemon pasta....(it's not just me, is it??)

Sometimes however, it's just too hot. Like, no, I'm not gonna grill over a 400 degree BBQ on my deck that's also super heated. And no way am I gonna heat up the kitchen by using the oven.
But pastas...pastas are perfect. AND you can eat them hot, or cold. Whatever you like!

And this pasta is super simple. Doesn't get much simpler, actually.
You zest your lemons, you brown your garlic, add in your cooked pasta, top with cheeeeese and toss!
In less than 30 mins you've got a weeknight supper that's super yummy. And lemony. And garlicky.



Lemon Garlic Pasta

Ingredients for Two people with some leftover for lunches:

Two or Three  Lemons
Head of garlic
Black Pepper, salt
3 Shallots
 2 Sweet onions
1 tsp brown sugar
Spaghettini (or pasta of choice) enough for two


Dice up shallots and onions, and peel and mince garlic heads.
Zest lemons, cut into quarters after to more easily extract juice.

I use a Microplane zester, like this one.
Place large pot of water on stovetop to boil, the sauce cooks up quick so it's better to have your pasta done and ready before you start the sauce.

Drain pasta; reserving one cup of liquid.
Drizzle pasta lightly with olive oil, toss with liquid (so pasta doesn't solidify into a big glop.)

 Add one quarter of lemon zest and squeeze one of the lemon quarters into the pasta. Toss. 
Replace lid so it keeps warm.


In a skillet, drizzle with olive oil.  Add garlic, cook on medium heat stirring OFTEN to avoid burning. Allow garlic to become nice and browned. Remove garlic from pan into a bowl. 
Add a bit more oil to pan, and add shallots, onions and brown sugar. 
Cook on steady med heat until caramelized; turn off heat. Add garlic back into pan.

With heat off; add lemon juice, zest and a bit more olive oil (if needed), and salt and pepper to taste. Stir well.

Add pasta to the sauce in the saute pan, in small batches so all gets evenly tossed and coated.
Don't add the sauce to the pot or it will all clump in one area. Trust me.


Serve immediately, topped with some fresh parmesan, fresh cracked black pepper and yummy crusty buttery bread.

So, what means summertime to you? And in the Lemonade debate..... Pink or Regular?! Discuss.