LEMON PASTA

This lemon pasta is quick and easy to make and best of all, it’s delicious and cheap! I found this recipe years ago in my Ina Garten cookbook, The Barefoot Contessa Cookbook, and it never disappoints. 

                                                                                      LEMON PASTA

                                                       Total Time: 10 minutes              Serves: 6 for approx. $5.oo*

INGREDIENTS: 

Kosher salt and fresh ground black pepper

1-pound dry capellini or angel hair pasta

2 sticks unsalted butter

zest and juice of 2 large lemons

1 lemon for garnish

DIRECTIONS:

Add 2 tablespoons of salt to a large pot of boiling water. Add the pasta and cook according to package directions, until just al dente. 

Meanwhile, heat a large (12 inch) saute pan, add the butter and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.

As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for 1 minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist. 

Garnish with more lemon zest, sprinkle with salt and pepper and squeeze a little lemon juice on top. Serve hot.

This tastes delicious as is but if you want, top with a bit of grated parm and fresh basil leaves. 

*For pricing purposes, I used store brand pasta and butter from Safeway.