Monday, January 19, 2009

Lemon Spaghetti

Lemon Spaghetti
(Rachael Ray)
Contributed by: Karen

3 Tbsp olive oil
4 cloves garlic, finely chopped
1/2 tsp crushed red pepper flakes
2 lemons, zested & juiced
1/2 - 3/4 cups heavy cream or milk
1 cup grated Parmesan cheese

Bring water to boil. Salt water and drop pasta. Heat a large deep skillet over low heat. Add oil, garlic and red pepper flakes. When pasta's been cooking three minutes, add lemon juice, a ladle of the pasta cooking water and cream to skillet. Raise heat a bit to bring sauce to a bubble (Karen's tip: Stir constantly or sauce will separate). Add lemon zest and half the cheese to cream sauce. Salt to taste. Drain pasta and add to pan. Toss to allow noodles to soak up sauce. Top with remaining Parmesan cheese.

Karen's tip: When we make this we usually add either chicken or shrimp (as pictured). We just flavor the meat with lemon pepper and cook. The red pepper flakes add heat, if you don't want this "hot" use less red pepper flakes. The pasta water acts as a thickening for the sauce.


  1. I am seeing all these great recipes and I think the only one Dad would enjoy so far is the PB&J. What should a do? Any suggestions?

  2. this is one of my favorites! i made this for the dinner co-op and everyone (ever brooklyn) like it. my friends keep asking for me to make it agin YUMMY!
    ps mom just make it and tell him to eat it (and if that doesn't work tell him "even brooklyn liked it and she doesn't like anything but chocolate)

  3. Ok I'll Kims suggestion and etll him that Kim says he has to eat it....this should be interesting.