A Light Pasta Dinner

Sunday, January 8, 2012



Linguine with Broccolini and Lemon

Serves 6

This simple and quick to make pasta dish is light and refreshing. As and added bonus, only one pot and one serving bowl are needed, which makes clean up on the lighter side too. Pine nut or toasted walnuts would also make and nice addition to this dish.


4 bunches broccolini, cut into 1 inch pieces
1 pound linguini
2 tablespoons extra virgin olive oil, plus more for serving
2 cloves garlic, minced
zest and juice of 1 lemon
1/4 cup fresh flat leaf parsley, roughly chopped
1/2 cup freshly grated Parmesan cheese, plus more for serving
salt
fresh ground pepper


Bring a large pot of water to a boil. Add salt and the linguini, stir once and cook for 6 minutes; then add the broccolini and cook for 5 minutes more or until the linguini is al dente. To test the pasta, remove one noodle and bite the center of the noodle; it should be tender but not chalky.

Meanwhile, combine the olive oil, minced garlic, lemon zest, lemon juice, parsley and a a teaspoon of salt and half teaspoon of pepper in a large serving bowl. When the pasta is al dente, drain the pasta and broccolini, while reserving 1/2 cup of the pasta water, and add to the serving dish. Toss together all of the ingredients. Add the Parmesan cheese and a drizzle more of olive oil. Taste for more salt and pepper. Serve in individual portions and top with more Parmesan cheese and olive oil, if desired.

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