The farmers market is starting on April 2 and I’m excited to go see all the spring produce. Mom made regular spaghetti recently and it was very good. Here is a more spring-like version that is also vegetarian if you’re into that kind of thing. Basil and lemon go very well together.
Spaghetti with Lemon and Asparagus
1 lb. spaghetti
2/3 cup extra-virgin olive oil
1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
4 garlic cloves, smashed 3"-long strips lemon zest
1/2 tsp. crushed red pepper flakes
8 large basil leaves 2 lemons, halved 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.
Add pasta and basil to the pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into the pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.
Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.
—kwc—
Here’s another easy one that could be served over rice or pasta or just eaten as is.
Skillet Lemon Chicken with Spinach
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken thighs, trimmed and cut into bitesize pieces
1 cup diced red bell pepper
1/2 teaspoon salt 1/2 teaspoon ground pepper
4 cloves garlic, minced 1/2 cup dry white wine 1 teaspoon cornstarch 1 medium lemon, zested and juiced
10 cups lightly packed baby spinach
8 tsp grated Parmesan cheese
Heat oil in a large skillet over medium-high heat. Add chicken, bell pepper, salt and pepper; cook, stirring occasionally, until the chicken is just cooked through, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk wine and cornstarch together in a measuring cup. Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer. Add spinach by the handful; cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with Parmesan.
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