This month my recipe comes from The Culinary Enthusiast. Kelley's blog is full of a ton of great looking recipes. I am excited to also make her Sweet and Sour Cocktail Meatballs and pretty much anything on her breakfast and dessert list. She is also one half of Seasonal Potluck, which is a very neat site dedicated to featuring seasonal fruits/veggies in the form of recipe link ups!
Now initially I wasn't planning on specifically trying to find a lemon recipe. However, when I saw lemon fettuccine, I immediately decided to make it. My husband is always asking for more lemon recipes and I am completely fine with that when pasta of any sort is involved. Plus, this recipe gave me the excuse to get the lemon juicer tool that I've been pining over for a year :)
I was also able to share this with a bunch of people via a Family Readiness Group meeting at the company (my husband is in the army). I put our leftovers into a square baking dish and topped it with my remaining Parmesan. I tossed it in the oven just to heat it back up. Those who tried it, loved it. I know one person who got at least seconds, if not more. I was kind of hoping that no one would eat it so I could have it all to myself. I love to eat spaghetti leftovers for literally 4 days. I was really looking forward to having tons of leftovers to eat. But I guess that no leftovers is a huge compliment as well because that means everyone loved it! I know we certainly did and it's definitely one I will make over and over.
(Print)
What you need:
- 1 lb. spaghetti or fettuccine (we used angel hair)
- 3 lemons
- 1/4 cup extra-virgin olive oil
- 1/4 cup heavy cream
- 1 oz. Parmesan, plus some (our shredded comes in 3 oz. pkgs)
- Salt and pepper
- Fresh or Dry Basil
Cook pasta according to package directions - reserve 2 cups of pasta cooking water before draining.
(Kelley said 1 1/2, I used all of that and next time I'm gonna save a little more)
Zest your lemons and then juice them (in separate bowls).
You will end up with roughly 1/3 to 1/2 cup lemon juice.
In the pot where your pasta just was, combine EVOO, cream, zest, and 1 cup of reserved pasta water.
Bring to a boil. Boil for 2 minutes.
Add pasta and stir to coat. Turn off heat.
Add cheese and lemon juice. Stir.
Add 1/4 cup of reserved water at a time until you reach your desired "sauciness" or "looseness".
Then add basil, salt, and pepper to desired amount.
Serve topped with extra Parmesan.
A peek at my past SRC recipes: Brisket & Veggies, Banana Custard Cream Pie, Chicken Egg Rolls, and Hamantaschen.
Other reveals from my fellow Group D-ers:
To see other great recipes from Secret Recipe Club members, visit the links below!
(Cannot add links: Registration/trial expired)
