It was Tuesday and everyone was already tired from the week. The “Dog Days” of summer, as they say. We wanted minimal effort with maximum reward. And, something that wouldn’t break the bank. It was time to dish out the lemon parsley pasta.
I’ve made this dish more often than I can count. But, somehow, it has never gotten old. We continue to pleasantly raise our eyebrows at the suggestion. It’s quite a lovely staple.
You’ll need the following mental stamina: a quick visit to the produce section at the market, followed by a sweep through the dry pasta aisle. It is there where you have the opportunity to show a bit of pizzazz by choosing a pasta you’ve never tried before. This day, I chose bucatini. Contain your excitement.
The muscle of garlic and crushed red pepper provide a base for the welcoming brightness of the parsley and lemon. Simple. But so many good things are, no?
Lemon Parsley Pasta
1 lb pasta of choice
4 tablespoons olive oil
1 tablespoon butter
5 cloves garlic, minced
1 teaspoon crushed red pepper
1 bunch parsley, chopped
2 lemons, juice and zest
Pecorino cheese, grated
Salt and Pepper
While pasta is cooking in water, sauté garlic and crushed red pepper in olive oil for approximately 2 minutes. Shut off the heat. Before draining pasta, reserve approximately a cup of pasta water. Drain pasta and return to pot. Mix in olive oil/red pepper/garlic mixture to pasta along with the juice and zest of two lemons, butter, parsley, some pasta water to moisten (if needed) and a generous amount of Pecorino cheese. Add salt and pepper to taste.