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Ciao, amici and lemon lovers! Come stai? How about an easy, versatile dinner you can throw together quickly on a weeknight? You might not even need to make a special trip to the store if, like me, you usually have all these ingredients on hand.

CREAMY LEMON PASTA
Adapted liberally (how else?!) from The New York Times

12 ounces egg noodles
zest and juice of 1 and 1/2 lemons
1 cup heavy cream
1 clove garlic,  pressed or finely minced
4 oz. mushrooms, sliced (more if you like)
4 oz. spinach (more if you like)
2 tablespoons butter
Kosher salt and freshly ground black pepper to taste

Here’s where I think the possibilities are fairly endless. Don’t like mushrooms and spinach (what the hell is wrong with you?!), how about arugula and prosciutto? Or maybe cubes of peppered ham and peas? Or stick to the basics, if you like, and keep it simple. It’s a dish that can go in so many tasty directions.

Bring a large pot of salted water to a boil. Cook egg noodles according to package directions; drain.

Meanwhile, in a sauté pan, melt butter, add mushrooms and cook till they begin to get some color. Add garlic, stir around about a minute. Add spinach; cook till it wilts. A few minutes before the noodles are done, add lemon juice, zest and cream to the mushrooms and spinach. Cook until cream begins to boil (a couple of minutes or so), then stir into noodles. Dinner is served!

 

 

 

 

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