Lemon Cream Pasta – Summer is Here

I’m not sure where we lost spring, but it looks like summer is already here. With a supply of fresh bright veggies, it’s almost a shame not to take advantage of it all. The past two weeks I’ve gone grocery shopping the cherry tomatoes have practically been talking to me, begging to finally be incorporated into some delicious dish (of course, I went a little overboard on the cherry tomato themed dishes this week – oh well.) A nice contrast from the heavy and hearty meals of winter, I love the lightness of summer dinners. Dishes like this are substantial enough to stand alone, but I made a smaller portion alongside chicken escalope. Although delicious, I’d recommend serving with veal next time. 

1 tablespoon of olive oil

1 tablespoon minced garlic (3 cloves)

2 cups of good heavy cream

3 lemons

2 bunches of arugula (1/4 kg)

1/2 cup freshly grated Parmesan cheese

1 box of cherry tomatoes, havled

1 box of fusilli pasta (0.5 kg)

salt, pepper and paprika for garnish


Begin by warming the olive oil in a medium saucepan. Add the garlic and allow to sizzle for about a minute, then add the heavy cream, zest of 2 lemons, juice of 2 lemons, 1.5 teaspoons of salt and 1 teaspoon of pepper. (Although these are the ingredients the recipe calls for, I found the sauce a bit too lemony for my liking – if you prefer a more toned-down lemon sauce, add the zest and juice of only one lemon. You can always squeeze a little extra when it’s complete.) Bring the sauce to a boil, then allow to simmer for about 15-20 minutes so as to intensify it’s flavors. In the meantime, prepare the vegetables and boil the pasta to al dente. Once complete, add the pasta and veggies right into the sauce pan and toss together. Add the parmesan and mix until it melts and the sauce further thickens. Slice the final lemon and toss the lemon slices into the sauce or place on top for presentation.

 

A great aspect of this dish is you can add pretty much whatever you have in your fridge: broccoli, brussel sprouts, or even chopped asparagus. It’s a great spring/ summery dish in that whatever is in season or you had managed to pick up at the grocery store can be tossed in. You can also make a larger portion and serve it as a main dish, which would be just as filling and a great vegetarian option. I served this alongside escalope and stir-fried broccoli with almonds.

 

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Recipe, courtesy of Ina Garten

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About sarahskitchenblog

A newly-wed looking to perfect the art of a full-time job, an array of social committments, and a daily home-made (and sometimes healthy) meal.
This entry was posted in Easy Peasy, Pasta, Recipe, Seasonal Ingredient, Sides, Vegetarian and tagged , , , , . Bookmark the permalink.

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