Lemon Pasta

Lemon lovers gather round! When a coworker shared this recipe with me I couldn't believe how delicious it looked and liked the originality of something so simple.  She shares and understands my love of lemon, hence the name of my blog.  I recreated this at home one night and found the flavors fresh, yet comforting.  I think this lemon pasta could be served as an entree or topped with grilled chicken, fish or shrimp and would be great to prepare for guests at a dinner party.  I will definitely be making this one again! 

3 lemons
1/2 pound of thin spaghetti
2 shallots, thinly sliced 
Pinch of sugar
2 tablespoons of olive oil
1 tablespoon of unsalted butter
1/4 cup shaved parmesan cheese (optional)
Dill (or other herb) to taste (optional)
Sea salt and pepper to taste

Bring a large soup pot of water to a boil.  

Zest one lemon and set zest aside. Slice lemons into rounds then cut into quarters.  Place in pot of water to blanch for about 2 minutes. Remove lemons from water with slotted spoon and place on a plate lined with paper towel or a dish towel and pat dry.

Place pasta in boiling water until al dente.  Do not discard pasta water.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet.  Add the lemons and sprinkle with a pinch of salt and a pinch of sugar.  After a few minutes, add shallots and cook for minutes or until browned and caramelized.  Transfer lemons back to a plate.

In the skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.  Add lemon zest and about 1/2 cup of reserved pasta water.  Add pasta, additional lemon juice and pepper to taste to skillet.

Toss in lemons and stir gently to coat pasta with sauce.  Place on serving dish and top with cheese, dill and a sprinkle of sea salt if using.

Nutrition Facts: 198 Calories, 10g Fat, 28g Carbohydrates, 4g Protein, 6g Fiber, 24mg Sodium, 51mg Potassium

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