This summer pasta with lemon and cream has a prime spot in my heaven. I love it for so many reasons. One, it reminds me of days in Italy. At school the wonderful Sicilian cook would make her version of this pasta at least once a week and it was truly everyone’s favorite meal. Well maybe only second to her homemade pancakes smothered in Nutella.
Eating this pasta made me realize that good food doesn’t have to complicated. In fact, all the recipes I gravitate towards are simple recipes and I think I owe it all to this pasta. In Italy, we devoured this pasta all through the winter and spring. Now, my favorite season to make this recipe is summer when lemons are extra ripe and you don’t want to turn your oven on!
The simplicity of this recipe makes it an easy weekday meal, plus my picky toddler completely devours this summer pasta. Another reason I keep this recipe in rotation is because it’s an amazingly filling meatless option, especially when paired with a vegetable side, like this simple arugula salad. We typically eat vegetarian a few times a weeks and this summer pasta is so delicious, you don’t even miss the meat. And now, the recipe. I hope you love it as much as me.
A guzzle of olive oil
A half a cup of white wine
Juice from half a lemon plus lemon zest
A few tablespoons of heavy cream
Shredded parmesan cheese, lots of it
Boil the pasta. While the pasta is boiling, mix together the olive oil, wine and lemon juice in a big pan. Let it combine over low heat for a couple minutes. Then, when the pasta is done add it to your sauce, along with the cream and some shredded parmesan. Serve with lemon zest and more parmesan on top.
That’s it! Use the best and freshest ingredients you can find to make this simple summer pasta pop.
What about you? What are some your favorite simple summer meals?