This tart and lucious pasta al limone recipe is ready in 20 minutes.
They are the lemons that brought the world limoncello and this zesty pasta dish.
Luckily, even if you dont have Sorrento lemons, you might still make it.
Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
These thicker-skinned lemons usually produce more zest.
We were so close to Africa that we could listen to Tunisian stations on the car radio.
Mazara is where I received my first marriage proposal, from a rambunctious but adorable 4-year-old named Guido.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Lemons and sour oranges landed in 827 A.D. with invading Arabs.
Where did they land?
Here youll find a profusion of lemons and a bitter orange called chinotto.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
To the north, the snow-capped Italian Alps form Limones picturesque backdrop.
All around are terraced lemon houses called limonaie, rising above the town on rocky slopes.
And yet, neither Sicily nor Lombardy are home to Italysmostcelebrated lemons.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Those would be the lemons that grow on the Sorrento peninsula south of Naplesthe stunning Amalfi Coast.
The flesh is acidic but not overly sharp, verging on sweet.
And, of course, Pasta al Limone.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Its fresh and zesty and requires next to no time to prepare.
There are many variations.
Some contain wine, others are enriched with butter or cream.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
My preference is to add a splash of cream.
That plus a little of the starchy pasta water nicely balances the lemon.
My family loves this dish, and so do I.
Add pasta and cook according to package instructions until al dente (cooked but firm).
Reserve 1 cup of the pasta cooking water and drain the pasta.
Return the pasta to the pot.
Meanwhile, combine oil and lemon zest in a small saucepan.
Cook over low heat, stirring occasionally, until the zest starts to sizzle gently, about 5 minutes.
Stir in cream and salt and increase heat to medium.
Cook, stirring, until the cream is heated through and just beginning to simmer, about 2 minutes.
Gradually whisk in 2 tablespoons lemon juice, 1 tablespoon at a time.
Simmer until thickened, about 1 minute.
Taste and add more lemon juice to taste, if desired.
Remove from heat and cover to keep warm.
Add the sauce and 1/2 cup of the reserved cooking water to the cooked pasta.
Toss gently to combine.
Serve topped with the remaining 1/2 cup Parmigiano.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
