The Zest is Yet to Come - Lemon Pasta

This recipe is so easy, but really hits the spot when you want simple, delicious food. If my daughter could choose one food to be on the menu every week, it would be this. Whenever we make it, we go harvest a lemon or two from the backyard and call ourselves farmers - you could do the same, even if you harvest from the grocery store! 

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Ingredients

4TB Butter (salted, of course)

¼ c. lemon juice

Zest of one lemon

½ c. parmesan cheese (measure with your heart)

1lb pasta (your choice - we usually do rigatoni or thin spaghetti)

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Cook your pasta al dente according to package directions. Before draining, scoop out ~1 cup of pasta water and set aside. 

Into the hot (now empty) pasta pot, add the butter and ~½ cup of pasta water, swirl as they melt together over low heat. Add the lemon juice and hot pasta and give a good stir. Now, you’ll need your muscles - add the parmesan cheese and a little more pasta water. Stir vigorously for 3-5 minutes until the sauce is silky and coats the pasta without a lot of clumps of parmesan. Add the zest, some salt and pepper, and you are ready to serve! 

Serve with more parmesan and some sliced protein if you choose.