PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON
This is my new “I feel like cooking with a glass of wine in hand” pasta. It’s light but bright and full of flavor. The sauce is simple, which lets the caramelized lemons do the heavy lifting. Boiling them first will help get rid of the excess bitterness, and you can use the same pot of water to cook your pasta in, so really, it will barely feel like an extra step. Be sure to give them time to dry out and pat them with paper towels. They’ll fry up in some oil to create crunchy, slightly sour, and sweet bites in the pasta.
If lemon pasta is your favorite, then try our lemon ricotta pasta next.
Have you made this? Let us know what you think in the comments below!
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Yields:
4
servings
Prep Time:
0
hours
15
mins
Total Time:
0
hours
50
mins
lemons, 1 thinly sliced and seeds removed, 1 zested and juiced
short pasta (such as gemelli)
extra virgin olive oil
medium zucchini, cut into half moons
fresh thyme leaves
crushed red pepper flakes
Freshly ground black pepper
finely grated Parmesan, plus more for serving
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- Bring a large pot of water to a boil over high heat. Add lemon slices and cook for 2 minutes. Using a slotted spoon, transfer lemons to a paper towel-lined plate. Pat dry.
- In same pot over high heat, cook pasta in boiling salted water until al dente according to package directions. Reserve 1/4 cup pasta water before draining.
- In a large high-sided skillet over medium heat, heat oil. Add lemon slices and cook, stirring occasionally, until golden and caramelized, about 5 minutes. Transfer to a cutting board, then cut each slice into quarters.
- In same skillet over medium heat, cook zucchini and shallots, stirring occasionally, until golden and most of the water from zucchini is evaporated, about 10 minutes. Add garlic, thyme, and red pepper flakes and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Add wine and scrape any browned bits on bottom of pan with a wooden spoon. Cook, stirring occasionally, until wine is evaporated, about 2 minutes.
- Add cream, cheese, and lemon zest and juice. Simmer until cheese is melted and combined, about 2 minutes; season with salt and black pepper. Add pasta, reserved pasta water, and lemon slices to skillet and toss to coat.
- Divide pasta among bowls. Top with more Parmesan.
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PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON
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