My son, Philip (I call him Phil), just started the middle school, and he returns home at. 15 every day very hungry. Pasta, or really any bowl of noodles, always hits the place of him. So I’ve been in search of quick and light recipes. With pasta dishes that cost over $ 20 a plate at restaurants these days, it makes sense to build a repertoire of homemade meals and skip.
One day I landed on Giada de Laurentiis’ fast and light lemon spaghetti recipe. Fortunately, I had all the ingredients to handle it: pasta, olive oil, lemons and Parmigiano reggiano. The only required cooking is to cook the pasta and the sauce just comes together in a bowl.
I put the water to boil the pasta at. 14:30, and even before Phil’s school bus arrived, the dinner was ready.
Simply Recipes / Cat Lieu
How i made giada de laurentiis’s lemon spaghetti
Giada calls for spaghetti, but I don’t think she wants me to use Fettuccine, which was the only box of pasta left in my pantry.
While the pasta was cooking in salted water, I whipped the lemon sauce up. In a large serving bowl, I added 2/3 cup of extra virgin olive oil, zest and juice (about 1/2 cup) of two lemons, 2/3 cup grated parmesan cheese and salt and pepper to taste. Then I gave it a good mix.
Simply Recipes / Cat Lieu
When the pasta was ready, I scooped it directly from the pan into the lemon sauce. You will have some of the pasta water (about a cup) to create a creamy sauce. Then I just mixed all together.
At first you may think there is too much fluid in the sauce, but look when the pasta absorbs the liquid and the sauce thickens. The pasta water is super starchy and will act as a binder.
I love how this light pasta only takes 30 minutes to make. Phil asked for another plate and we still had enough to serve four people. My Cantonese mother ate the pasta with chopsticks and loved how easy it is. My husband who loves boxed Mac and cheese enjoyed the cheese of this pasta.
This is definitely a bowl I will store in my repertoire, and if you know me, you know that I continue to change it, depending on my mood and what is in my pantry.
Simply Recipes / Cat Lieu
My tips to make giada’s lemon spaghetti
This pasta sparkled as it is, but if you have fresh basil, you can add about a 1/3 cup of it, chopped, as giada does. I didn’t have anyone in the fridge and those in my garden had wilted from the summer sun (I know herbs should be grown indoors!) So I used chopped coriander. Herbs are not a must-you can hold this a four-ingredient bowl if you do not count oil, salt and pepper.
I’ve made this dish a few times now with variations. My growing boy needs protein so I sometimes add crispy pancetta. However, I find out that seafood is going well with the lemon, so I tried smoked salmon and later flaked cooked salmon. Hermetic tuna or a tin smoked oysters would taste divine.
Simply Recipes / Cat Lieu