It’s still hot in the Northeast, the South – many places and I have a quick go-to recipe to hang onto those summer flavors. I call it Liz’s Lemon Spaghettini (not to be confused with “Liz Lemon” Spaghettini – although I’m sure the “30 Rock” goddess could make it. Just reach into the pantry and 12 minutes later, voila! I use spaghettini, the thinner spaghetti, but use whatever you can. Serves 4. Or, 8 as a side dish!
Liz’s Lemon Spaghettini (adapted from a recipe by Giada deLaurentiis)
1 package dried spaghettini (I use Barilla)
1/4 cup good olive oil
2 large fresh lemons
1/2 cup freshly grated Pecorino Romano cheese – I use a microplane grater
1 large clove garlic, finely minced
Sea salt and cracked black pepper to taste
handful of flat-leaf Italian parsley, for garnish
Boil a large pot of salted water and cook the spaghettini according to package directions. In the meantime, mix in a medium bowl the juice of the 2 lemons, the cheese, the olive oil and the garlic.
Drain the pasta, reserving one ladle of the starchy pasta water. Put the pasta back in the pot and add the lemon mixture and the reserved water. Using tongs, serve in pasta bowls and season with salt and pepper to taste. Garnish with a little extra grated cheese and chopped parsley. *if you dare, add a pinch or two red pepper flakes for extra heat.
I like to serve some simple grilled or roasted asparagus as a side dish. You can also try some broccoli rabe. YUM!