Lemon Zaatar Pasta Food

LEMON GARLIC PASTA

Steps:

• Cook the spaghetti as per packet instructions in plenty of boiling hot water
• In a separate pan, add a good drizzle of regular olive oil and the garlic on low heat
• As the garlic is simmering, zest one lemon and add to the garlic. Zest another lemon and set aside to add at the end
• When the garlic starts to sizzle but still has not changed colour much, add the lemon juice and salt and squish the garlic down with the back of a fork
• If you want to add the optional dried herbs or chilli flakes do so now
• Two minutes before the pasta is done, transfer the spaghetti to the garlic lemon pan and reserve some pasta water
• Turn up the heat and toss the pasta in the sauce for a minute or two
• Taste the pasta before serving and adjust with extra salt or lemon juice.
• Drizzle on a little extra virgin olive oil for extra flavour. Sprinkle on the rest of the lemon zest and serve immediately

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

TURKEY CUTLETS IN LEMON WINE SAUCE

Steps:

• In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.