When the weather gets hotter, I'm inclined to spend less time in the kitchen. It's a combination of the heat, loss of appetite and wanting to get things done so I can sit and relax. For the most part I like to focus on dishes that don't require a great deal of fuss, (although I do have a few things planned at the moment that will take me the better portion of a day to cook).
Spaghetti with lemon is one of those simple dishes that can be made quickly and easily. Prepare the sauce while cooking the spaghetti so that everything can be tossed together immediately when the pasta is ready. I have made one major change to the more traditional version of this recipe by scaling back the amount of olive oil (there's also heavy cream in this dish). Typically about 1/2 a cup of olive oil will find it's way into the sauce for four servings; that's 2 tablespoons per portion or about 238 calories. I have reduced that amount to about 1 1/2 tsp per serving and replaced the remaining olive oil with dry white wine for a delicious twist on this Italian classic.
2 tbsp extra virgin olive oil
1 tsp garlic paste
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine
2 tbsp heavy cream
1 tbsp fresh lemon zest, finely minced
1/4 cup Parmesan cheese, finely grated
2-3 tbsp fresh parsley, chopped
salt and freshly ground pepper to taste
10-12 oz dry spaghetti cooked al dente, according to the directions on the package
additional Parmesan cheese for garnish
With a fork or small whisk, combine the olive oil and garlic in a bowl large enough to hold the spaghetti. Slowly beat in the lemon juice, then wine.
Stir in the cream, lemon zest, cheese and parsley until everything is well combined. Season with salt and pepper, to taste.
When the spaghetti is cooked, drain it very well, then quickly add it to the lemon dressing and toss until every strand is evenly coated.
Serve immediately. Sprinkle with extra Parmesan cheese, if desired.