Was feeling like something easy, fresh and kind of light after a big Packers win today.
Hey Kristin - Where's Brett in the off-season? Pretty sure it's not the playoffs!! Muuhh ha ha
I went through my Cooks Illustrated recipes and decided that the winner was a Spaghetti with Lemon dish that was published last month that had both green (parsley) and gold (lemon) in it.
Fresh, light, green, and gold!
I took the honor of making quite a few modifications after trying one of their chicken lemon dishes last week that was EXTREMELY overpowering with lemon. We’re talking to the point of inedible and un-publishable on this site. The dish below might look good but after doctoring it up with lots of things it still tasted like lemonade…ick!
LEMON with a side of chicken somewhere in there
But enough bad press to CI and their awkward tastebuds…here’s my version of the recipe:
Ingredients
- Table salt
- 1/2 box spaghetti
- 1 cup reserved pasta water
- 1/8 cup olive oil
- 1/4 cup heavy cream
- juice from 1 lemon
- 1/2 cup shredded parmesan
- artichokes, 10.5 or 12 oz can
- pepper
- 2 TBSP chopped Italian parsley
Instructions
1.) Add 4 quarts of water to a large pot, add 1 TBSP salt and boil water. Add pasta to water and boil to al’ dente. (That mean until it’s just about done but not quite…around 10-11 minutes). Drain pasta, reserve 1 cup of pasta water and set aside.
2.) While the water is boiling and the pasta is boiling, use the strainer to juice lemon and set aside juice. Drain the artichokes and set aside.
3.) In the same pan whisk the reserved pasta water, heavy whipping cream, and olive oil. Lightly boil for 2 minutes.
4.) Add the pasta to the mixture and stir. Add some salt and pepper, parmesan, artichokes, parsley, and only 1/2 of the lemon juice. Taste the juice at the bottom of the pan and progressively add one tablespoon of additional lemon juice until the citrus level is to your liking, garnish with leftover parsley and parmesan, and enjoy!
and Voila!
Eat Cook Read 
