Aromatic Flavorful Lemony Pasta Recipe by Lakshmi Sridharan Ph D
Cooking Instructions 50-60 mins 1 MAKE A CHECKLIST, KEEP INGREDIENTS CLOSE BY 2 Using a grate, remove zest from the lemons, then juice the lemons into a small bowl. Combine zest and juice, and set aside for later. 3 3 Add 2-3 quarts of water to a 5 quart stock pot, and place over high heat to boil. Once the stock pot of water is at a boil, add the salt, then the pasta. Cook pasta less than package directions (usually two minutes less than the lower number on the package). Near the end of cooking, reserve 1-2 cups pasta water. Drain the pasta, but do not rinse. 4 Place garlic in a small microwave safe bowl with enough olive oil to just cover the garlic (roughly 3 tbsp). add olives. Microwave on high for 30 seconds to a 1 minute, or until the garlic is fragrant. After microwaving, add the sun-dried tomatoes and crushed red pepper flakes. Set aside. 5 Working quickly and using the same large pot that the pasta cooked in, add the garlic mixture to the pot, and cook on a medium heat for 1 to 2 minutes. Add the white wine vinegar and cook until it completely evaporates. Add the pasta back to the pot along with a cup saved pasta water and the lemon juice and zest. Cook 2-3 minutes more. Add cumin powder and italian dried herbs 6 Turn off the heat and add the butter to the pasta, stirring vigorously until butter is completely melted. Add 4 oz of the cheese and stir vigorously until incorporated. A smooth sauce will form as the cheese and butter emulsify together. Add pasta water as needed to reach the desired sauce consistency 7 Transfer to a serving bowl/plate. Garnish with more grated cheese, fresh herbs, fenugreek micro green, cilantro and cracked black pepper. Serve, share and enjoy. 1 MAKE A CHECKLIST, KEEP INGREDIENTS CLOSE BY 1 MAKE A CHECKLIST, KEEP INGREDIENTS CLOSE BY 2 Using a grate, remove zest from the lemons, then juice the lemons into a small bowl. Combine zest and juice, and set aside for later. 3 2 Using a grate, remove zest from the lemons, then juice the lemons into a small bowl. Combine zest and juice, and set aside for later. 3 3 Add 2-3 quarts of water to a 5 quart stock pot, and place over high heat to boil. Once the stock pot of water is at a boil, add the salt, then the pasta. Cook pasta less than package directions (usually two minutes less than the lower number on the package). Near the end of cooking, reserve 1-2 cups pasta water. Drain the pasta, but do not rinse. 3 Add 2-3 quarts of water to a 5 quart stock pot, and place over high heat to boil. Once the stock pot of water is at a boil, add the salt, then the pasta. Cook pasta less than package directions (usually two minutes less than the lower number on the package). Near the end of cooking, reserve 1-2 cups pasta water. Drain the pasta, but do not rinse. 4 Place garlic in a small microwave safe bowl with enough olive oil to just cover the garlic (roughly 3 tbsp). add olives. Microwave on high for 30 seconds to a 1 minute, or until the garlic is fragrant. After microwaving, add the sun-dried tomatoes and crushed red pepper flakes. Set aside. 4 Place garlic in a small microwave safe bowl with enough olive oil to just cover the garlic (roughly 3 tbsp). add olives. Microwave on high for 30 seconds to a 1 minute, or until the garlic is fragrant. After microwaving, add the sun-dried tomatoes and crushed red pepper flakes. Set aside. 5 Working quickly and using the same large pot that the pasta cooked in, add the garlic mixture to the pot, and cook on a medium heat for 1 to 2 minutes. Add the white wine vinegar and cook until it completely evaporates. Add the pasta back to the pot along with a cup saved pasta water and the lemon juice and zest. Cook 2-3 minutes more. Add cumin powder and italian dried herbs 5 Working quickly and using the same large pot that the pasta cooked in, add the garlic mixture to the pot, and cook on a medium heat for 1 to 2 minutes. Add the white wine vinegar and cook until it completely evaporates. Add the pasta back to the pot along with a cup saved pasta water and the lemon juice and zest. Cook 2-3 minutes more. Add cumin powder and italian dried herbs 6 Turn off the heat and add the butter to the pasta, stirring vigorously until butter is completely melted. Add 4 oz of the cheese and stir vigorously until incorporated. A smooth sauce will form as the cheese and butter emulsify together. Add pasta water as needed to reach the desired sauce consistency 6 Turn off the heat and add the butter to the pasta, stirring vigorously until butter is completely melted. Add 4 oz of the cheese and stir vigorously until incorporated. A smooth sauce will form as the cheese and butter emulsify together. Add pasta water as needed to reach the desired sauce consistency 7 Transfer to a serving bowl/plate. Garnish with more grated cheese, fresh herbs, fenugreek micro green, cilantro and cracked black pepper. Serve, share and enjoy. 7 Transfer to a serving bowl/plate. Garnish with more grated cheese, fresh herbs, fenugreek micro green, cilantro and cracked black pepper. Serve, share and enjoy. 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