January is the month of lemon for the Seasonal Potluck! I love lemon. There are always lemons in my refrigerator, definitely a staple. Even the smallest hint of lemon can enhance a recipe’s flavor. I have a combination of savory and sweet recipes to feature this month’s ingredient. Thought I’d start off with a simple recipe. This dish is full of flavor though and can be easily modified to include chicken or any veggies you have on hand.
Hope everyone has a great weekend! Enjoy this spring-like weather we’re experiencing in the Chicagoland area if you’re around here. I know I’m in the minority around here, but I want winter!
Lemon Fettucine, serves 6
1 pound fettucine or spaghetti
1/4 cup extra virgin olive oil
1/4 cup heavy cream
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
Ground black pepper
Small handful fresh basil or arugula leaves, shredded
Cook pasta in well-salted water to your al dente tastes in a large, wide-bottomed pot.
While pasta is cooking, zest lemons, set aside. Now juice the lemons. You’ll have anywhere from 1/3 to 1/2 cup lemon juice. (I received this handy juicer for Christmas and it works fantastic!)
Drain pasta, reserving 1 1/2 cups of pasta cooking water. Dry out your pot, then boil the olive oil, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. Add the cheese and lemon juice and toss, toss, toss everything together. Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser. Stir in basil or arugula and season generously with salt and pepper.
Serve immediately, and sprinkle with extra Parmesan cheese.
Adapted from smitten kitchen