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Random Single Gal Recipe: Pasta Al Limone

Hi Frisky readers! Fun fact about me — I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so every week I’m going to introduce you to an easy recipe I’m currently loving.

It’s a blisteringly hot week in New York City, but 85 degree temps do not stand in my way of eating pasta. However, spaghetti with meat or cream sauce is a lil’ heavy when it’s so hot, so linguine with lemon is a nice, light alternative. Additionally, ever since I heard about the evils of white flour, I only ever cook whole wheat pasta at home, which is much better for, you know, my rockin’ bikini bod. Also, I genuinely prefer the taste of dried whole wheat pasta over dried semolina pasta. (However, if I go out for Italian food, it’s fresh, yummy, doughy semolina pasta all the way.) After the jump, my full recipe for Pasta Al Limone.PASTA AL LIMONE
Recipe serves one single person, holla!

Ingredients:

  • 1/3 box of whole wheat linguine (or spaghetti)
  • 1 lemon
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp of red pepper flakes
  • 1/2-1 cup freshly grated Parmagiano Reggiano cheese
  • Freshly ground pepper to taste
  • Sea salt to taste

To Prepare:

  1. Cook pasta in boiling water until al dente. If you’re going to overcook your pasta until it’s all gummy, stop reading now and beg for forgiveness from the Gods of Italian Cooking.
  2. While pasta drains, heat olive oil over medium heat and add red pepper flakes. Let sizzle for 30 seconds or so, so the oil absorbs some of the heat of the flakes.
  3. Add pasta to pot and mix with oil using tongs. (If you don’t own cooking tongs, you should really buy them, they are genius.) Squeeze in the juice of one lemon and add salt and pepper to taste. So listen, I don’t really do measurements when it comes to salt and pepper, because I think everyone has their own unique taste buds. For this recipe, I love a good five or six grinds of pepper and about a teaspoon of salt.
  4. Toss in the freshly grated cheese — again, use your personal preference for how much to use, but obvs, I am going to recommend going for the full cup.
  5. Eat, rub belly, burp.

Optionally, you can also toss in some herbs (basil, mint, and Italian parsley work well) and halved grape tomatoes at the end.

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