Pasta is an easy, family-friendly, go-to dinner option and something I often incorporate into my weekly menus. So I am always looking for ways to mix it up in the pasta department and Gwyneth Paltrow's Lemon Parmesan Spaghetti fits the bill perfectly!
I checked out her cookbook from the library a few months ago and tried a few recipes. I enjoyed the cookbook overall, but particularly loved this recipe because it's both good and easy (my favorite kind these days, as cooking with kids underfoot isn't always easy!). The flavor profile is super kid-friendly (both of my kids loved it) without being chicken-nugget-esque "kid food" and the recipe really couldn't be simpler. The lemon flavor is light and fresh, so even though you're eating pasta, it doesn't feel heavy. I serve this up with a nice salad and a little bread. So, here you go...
Spaghetti Limone Parmeggiano from My Father's Daughter by Gwyneth Paltrow
3/4 box of spaghetti (I use a whole wheat pasta to make it healthier)
coarse salt
1 lemon
1 1/2 c. grated fresh Parmesan cheese
1/2 tsp black pepper
2 1/2 tbsp extra virgin olive oil
3-5 tbsp pasta water
handful fresh basil leaves, torn
Boil spaghetti in salted water according to package directions. Zest lemon into large bowl. Slice lemon in half and squeeze juice into bowl. Add 1 1/2 cups Parmesan cheese, pepper and pinch of salt to bowl. Mix in olive oil to form a wet paste. When spaghetti is done, add 2-3 tbsp of cooking water to lemon and cheese mixture. Add spaghetti and toss thoroughly, adding more pasta water as needed. Roughly tear in basil leaves. Serve with a sprinkle of salt, pepper and grated Parmesan.
Give it a try. I promise, you won't regret it.
Until next time, happy cooking!
I checked out her cookbook from the library a few months ago and tried a few recipes. I enjoyed the cookbook overall, but particularly loved this recipe because it's both good and easy (my favorite kind these days, as cooking with kids underfoot isn't always easy!). The flavor profile is super kid-friendly (both of my kids loved it) without being chicken-nugget-esque "kid food" and the recipe really couldn't be simpler. The lemon flavor is light and fresh, so even though you're eating pasta, it doesn't feel heavy. I serve this up with a nice salad and a little bread. So, here you go...
Spaghetti Limone Parmeggiano from My Father's Daughter by Gwyneth Paltrow
3/4 box of spaghetti (I use a whole wheat pasta to make it healthier)
coarse salt
1 lemon
1 1/2 c. grated fresh Parmesan cheese
1/2 tsp black pepper
2 1/2 tbsp extra virgin olive oil
3-5 tbsp pasta water
handful fresh basil leaves, torn
Boil spaghetti in salted water according to package directions. Zest lemon into large bowl. Slice lemon in half and squeeze juice into bowl. Add 1 1/2 cups Parmesan cheese, pepper and pinch of salt to bowl. Mix in olive oil to form a wet paste. When spaghetti is done, add 2-3 tbsp of cooking water to lemon and cheese mixture. Add spaghetti and toss thoroughly, adding more pasta water as needed. Roughly tear in basil leaves. Serve with a sprinkle of salt, pepper and grated Parmesan.
Give it a try. I promise, you won't regret it.
Until next time, happy cooking!
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