Thursday, August 20, 2015

Meyer Lemon Linguine Parmesan

Unless it is a cold pasta salad with crisp vegetables, pasta is not a dish that I generally associate with summer. This dish, however, changed my mind. This has been a bit of a frantic week. Mr. O-P has been vacillating for over two years on whether or not to visit friends and family in his hometown back East. I have been on pins and needles waiting for him to finally decide, and then spent the better part of the day dancing when I heard that a solo trip had been planned. I'm sure I don't have to tell any females reading this blog what a joy it can be to have a significant other out of the house for a while. No more compromise meals or TV, no more delaying projects until mid-morning or early afternoon to accommodate someone else's sleeping habits, and no more picking up, wiping up, dusting up, or vacuuming up someone else's mess. In a word...BLISS! In the going it has been shopping, planning, ironing, packing, and welcoming an out-of-town guest.  My point in telling you this is that the cupboard is a bit bare and I was working with limited supplies when I put this dish together.

It is based on one that my mother used to make years ago. This recipe serves two as a main dish, or four as a side dish. It is particularly good when served with a nice piece of grilled fish and side salad dressed with a summery vinaigrette.  It has a light, bright taste, thanks to the Meyer lemon juice, and is perfect for summer.
Meyer Lemon Linguine Parmesan

2 tablespoons olive oil
1 tablespoon minced garlic
½ cup heavy cream
9 ounces linguini
1/3 cup fresh Meyer Lemon juice (I use Melissa’s) 
½ cup freshly grated Parmesan cheese
1/4 cup fresh parsley, minced
Freshly grated pepper

 In a 7” saute pan, heat the olive oil over medium heat.  Add the garlic and stir for 1 minute. Add the cream and heat slowly. Keep warm.

Cook linguini according to package directions. Drain linguini and immediately toss with lemon juice.  Pour garlic cream mixture on top and toss gently, then add Parmesan, parsley, salt, and pepper.  Serve immediately.

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Linda said...

I often have pasta tossed with a little olive oil, Parm, and tomatoes - why have I never thought of lemon juice? Enjoy your alone time!

Mary@mydogsmygardenandmary said...

Enjoy your free time.....
The pasta looks very good and I could just eat that all by myself with some crusty bread - oh the carbs....
Have a great vacation doing what you want to do.

Mimi said...

Now Pattie, this has to stop. I mean don't stop. You know what I mean. This is my lunch now and I'm supposed to be having lite cream cheese on corn thins. At great risk to my waistline, will you share this at Five Star Frugal this week? What could be more frugal than pasta, right? Love, Mimi xxx