We started out the day with a dancing lesson. Part of which was to drill into us what we learned last night in group class. Then we did our 3 store shopping at Publix, Costco and Whole Foods. My lists are always an adventure. For dinner I chose this spaghetti dish with a lemon dressing from the Williams Sonoma catalogue. I had planned to make the pasta, but time got away from me and I used whole wheat pasta. I think the whole wheat pasta spoiled the dish. I also messed a little with the ingredients. Basically their mixture for the pasta dough made at least a # of pasta. I used half a box, but as it was whole wheat pasta, I kept the sauce ingredients almost the same, but halved the EVOO. I should have halved the bread crumbs. The photo above looks better than it tasted. I know today is St. Patrick’s day, but I think if St. Patrick had known about pasta he would have eaten green pasta instead of corn beef and cabbage. Jim is not fond of cabbage and I can’t say that corn beef is my thing. I will not repeat my pasta recipe as I have blogged it many times.
Ingredients
- 1# spaghetti
- 1/4 C dry bread crumbs (I used Italian style)
- 1/2 C + 1 T EVOO
- Kosher salt and pepper
- 4 garlic cloves, minced
- 1/4 C parmesan cheese
- Grated zest and juice of 1/2 lemon
- 1/2 C minced fresh flat-leaf parsley
- Pinch of red pepper flakes
Instructions
- Bring a large pot of salted water to a boil.
- In a large fry pan over medium heat, sauce bread crumbs in 1 T EVOO until browned, about 4 minutes. Season with salt and pepper and transfer to a bowl.
- In the same pan over low heat, sauté garlic in 1/2 C EVOO until fragrant 1-2 minutes. Remove from heat and stir in Parmesan and lemon zest and juice. Season with salt and pepper.
- Cook pasta until al dente according to package directions. Drain, reserving 1/2 C pasta cooking water. Add pasta to sauce and toss, adding reserved pasta water as needed.
- Toss in bread crumbs, parsley, red pepper flakes and salt to taste.