Fresh Summer Vibes: Pasta al Limone 🍋

Summer is here, and gone are the cold dark nights of Stews & Stodge. So whats on the menu? I’ve got the perfect, REFRESHING, light summertime meal that will become your go to year after year.

Ingredients:

• Pasta: Any long pasta shape works well; I recommend linguine.

• Lemon: You’ll need the zest and juice of 1 large lemon for that fresh, zingy flavor.

• Heavy cream: Make sure to use full-fat cream to prevent curdling when combined with lemon juice.

• Garlic: Always use fresh garlic; powdered substitutes won’t do.

• Parmesan: Freshly grated Parmigiano Reggiano adds richness.

• Butter: A touch of butter enhances the flavor.

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.

   • Add the pasta and cook until al dente (around 7-8 minutes).

   • Drain and reserve some pasta water.

2. Make the Sauce:

   • In a large pan, melt the butter over medium heat until foaming.

   • Add sliced garlic and cook for about 1 minute until fragrant.

   • Stir in the zest and juice of one lemon.

   • Add the heavy cream and Parmesan, stirring to combine.

   • Simmer the creamy lemon sauce for 1-2 minutes until slightly thickened.

3. Combine:

   • Season the sauce with a pinch of salt and pepper.

   • Add the drained cooked pasta to the sauce, tossing to coat.

   • Use some reserved pasta water to emulsify the sauce if needed.

4. Serve:

   • Plate your creamy Pasta al Limone and enjoy!

Remember these tips:

• Use a fresh lemon (firm and zesty) for the best flavor.

• Long pasta shapes work better than short ones.

• Pasta water helps emulsify the sauce and adds flavor.

Now sit back and be transported to the Italian coast line with this light & refreshing dish! Buon appetito 🍋🍝