Lemon Pasta With Arugula Pasta Al Limone Food

PASTA AL LIMONE

Steps:

• Bring a medium pot of salted water to a boil-use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
• When the pasta is nearly done cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn't burn.
• IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles-it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn't become watery).
• Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.

LEMON PASTA WITH ARUGULA {PASTA AL LIMONE}

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package's instructions.
• While the pasta boils, choose a large bowl for serving. You'll be using this bowl to toss the pasta as well. Take the halves of your lightly smashed garlic and rub the garlic over the bottom and sides of the plate to coat it with flavor. Once the bowl is nicely coated with garlicky goodness, discard the garlic.
• Add the freshly squeezed lemon juice; gradually drizzle the extra virgin olive oil into the lemon juice with a slow and steady stream while whisking. Continue to whisk until the the oil and juice have emulsified. Whisk in a pinch of salt and half of the lemon zest.
• Drain the pasta when it's done and set aside. Add the cheese to the serving bowl with the oil and lemon, crack a generous amount of black pepper over the cheese, and place the hot noodles over the cheese. Carefully but thoroughly toss the pasta around the cheese and sauce with tongs until evenly coated. Add the arugula, and give the pasta one more toss.
• Grate some extra cheese over the pasta before serving, as well as the remainder of the lemon zest, and some more cracked black pepper. Serve immediately.

SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE

Steps:

• Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
• Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
• When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.