The Coziest Lemon Pasta Bowl.
Monday calls for the coziest lemon pasta ever.
It’s meatless, it’s refreshing, but it’s also cheesy and comforting. Perfect for curling up in a blanket after a long winter start to the week.
Give me alllll the lemon!
Like this little meyer lemon grated below. It’s so bright and fresh!
I grew up a self-proclaimed pasta-hater (very strange, I know, doesn’t everyone love pasta?!) so it’s nuts that I’ve already shared a few pasta dishes in 2019!
Because of the lack of love, we don’t eat pasta very often. But that sheet pan gnocchi and this lemon pasta? Ooooh. I could probably make them weekly. We enjoy them so much!
Okay, I use the term “we” loosely.
This lemon pasta is not exactly a dish that Eddie is begging for. In fact, I’m pretty sure that the last time I made a lemon pasta for him, it was waaaay before we had kids, we lived in our first house and he very nicely said “uh, I don’t really like lemon pasta.”
Okay! More for me. I mean us. You and me!
(That being said, Eddie does love this lemon chicken soup, so there might be hope for the non-lemon lovers.)
This recipe serves two or, I mean, I guess one if you’re having a wonderfully obnoxious Monday evening. It’s the perfect thing to make when you want to feel a little fancy. I mean, a little fancier than cheese, crackers and wine for dinner while you get sucked into the Internet vortex of your ex-boyfriend’s sister’s cousin’s wife.
Not that I have any idea what that is like.
It’s super simple too. There are barely any ingredients. In fact, there are only six if we don’t count salt and pepper. I used whole wheat angel hair for a twist, but if I want to get indulgent, I’ll go with bucatini.
You technically only need one lemon and cream. And lots of freshly grated pecorino. After that, you make a lovely sauce and toss the pasta while throwing generous handfuls of the cheese on top. Next, a big crackle of black pepper. Finally, a fork for twirling.
And maybe a spoon for extra sauce.
It’s such a fun, easy and elegant meal!
Cozy Lemon Pasta
- 8 ounces whole wheat angel hair pasta
- 1 lemon, zest freshly grated and juiced
- 2/3 cup heavy cream
- 4 tablespoons unsalted butter
- 2 to 3 ounces pecorino romano cheese, freshly grated
- salt and freshly cracked black pepper
- freshly chopped parsley
- Cook the angel hair (or pasta of your choice!) according to the directions. Make sure to boil it in salted water! You want to reserve about 1 ½ cups of the starchy pasta water once it’s finished cooking.
- Zest the lemon rind and juice the lemon into a bowl.
- Place the lemon zest and heavy cream in a skillet or pot and heat over medium heat. Whisk the mixture often and bring it to a simmer – this will only take 1 or 2 minutes. Turn the heat down to low and whisk in the butter 1 tablespoon at a time. You want the sauce to be creamy and slightly thickened.
Increase the heat to medium-low and whisk in ¾ cup of the pasta water and lemon juice. Place the pasta into the cream sauce and toss it well, using kitchen tongs to turn it over and coat the strands. Add the pecorino and continue to toss. If the sauce isn’t creamy enough, add in more of the pasta water a few tablespoons at a time until it’s reaches the desired consistency.
- Sprinkle on lots of freshly cracked black pepper and extra cheese.
- If desired, you can garnish with some fresh chopped parsley or lemon twists!
And a little extra cheese. Of course.