Pasta Limone

Looking for a delicious Meatless Monday dish? How about this Pasta Limone in a rich zesty sauce. It’s elegant, delicious and comes together in minutes and with minimal effort. Sounds great, doesn’t it?

If only I was that organized. My meatless Monday was completely unintentional, but it worked out, so I am totally going to claim it. Let’s just say I sat down and carefully thought out a menu that included a meatless meal to share on a Monday. Really quite clever.

Here’s what really happen. It has been ridiculously busy on the farm and I have not had a chance to get the grocery store in over 3 weeks. The cabinets are getting bare, but the family still wants to eat. What I have: broccoli, lemons, basil, cheese, and pasta. Pasta! Say no more, you can just about throw anything in a pot with pasta and it comes out delicious.

Prep:

Using a peeler, thinly peel the zest from lemon. Squeeze the juice into a small bowl and set aside. Slice the zest into thin slivers.

Sauce:

In a large saucepan bring 3 cups chicken stock, 3 sprigs of fresh basil, 2 cloves thinly sliced garlic and the lemon zest to a boil over medium-high heat. Season with y your favorite basil and lemon salt (you know my favorite by now), to taste.

Pasta Limone:

To bring the pasta limone together, add 12 ounces Casarecce Corte Pasta and 1 cup broccoli flowerets. Cover and cook for 10 minutes.

Discard the basil. Add the lemon juice and Parmesan. Add enough lemon juice to give the pasta a subtle lemon flavor. Too much lemon is like a punch to the taste buds overpowering the dish. I used about 1 – 1½ tablespoons. Turn the heat off, replace the lid and let the cheese melt. Garnish with extra lemon zest, some crumbled cheese like cotija or a nice goat cheese.

Pasta Limone
Prep Time
5 mins
Cook Time
10 mins
 
Course: Main Course
Cuisine: Italian
Keyword: easy dinner ideas, meatless, vegetarian,
Servings: 4 servings
Author: Ella @ cedaroakfarms.com
Ingredients
  • 3 cups chicken broth
  • 3 springs fresh basil
  • 2 cloves garlic, thinly sliced
  • 1 lemon, zest and juiced
  • 1 cup broccoli flowerets
  • 12 ounces Casarecce Corte pasta
  • 1 cup Parmesan cheese, shaved
Instructions
  1. In a large saucepan, bring the broth, basil, garlic, and lemon zest to a boil over medium-high heat. Season with salt and pepper, to taste.

  2. Add the pasta and broccoli; cover and cook for 10 minutes.

  3. Discard the basil. Mix in the lemon juice and cheese. Turn off heat and cover with lid. Let the cheese melt.

  4. Garnish with additional zest and cheese, if desired.

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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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