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.
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
Salt
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.
This post is linked to:
Munching Mondays
Busy Mondays
Brag About It
Create Link Inspire
Two Cup Tuesday
Tasty Tuesday
Olives-n-Okra
Busy Mondays
Brag About It
Create Link Inspire
Two Cup Tuesday
Tasty Tuesday
Olives-n-Okra
