So I just looked up the weather forecast today, and I think I’m just going to pretend I didn’t see it. April 6th… two days before Easter, and we’re supposed to get a day of snow! Seriously Mother Nature? Killin’ me! Granted, Sunday calls for temperatures in the low 70’s, but geez. I’m fairly certain that Utah’s weather is bi-polar. Wearing shorts one day and the complete opposite all bundled up the next.
Welp, I do have a solution to the problem. Hike up the heat and make something summery. And of course I’ll have to shut all my blinds and curtains and stay inside all day. I’ll trick myself into thinking it’s warm outside.
And what ingredient do you think has summer written all over it? Yes, yes, you’ve guessed right. I’m bringing you the second recipe in this month’s Ingredient of the Month: Lemon Series. If you missed the first recipe, I highly recommend heading over here… that is, if you are someone who may like some seriously good glazed lemon blueberry cake!
As promised, I’m bringing you a lemon recipe that isn’t a dessert. This is a savory pasta that is perfect for a summer evening (or when you’re trying to trick yourself that it’s warm outside). I had forgotten just how much I love this pasta until I made it earlier this week. It’s light, creamy, and just full of refreshing lemon-y flavor. It’s a subtle lemon taste – not an “I just put a lemon drop in my pasta” sort of thing. If you’ve never tried a lemon pasta, I highly suggest this one. It’s simple. It’s tasty.
Lemony Primo Pasta
- 8 ounces dry linguine
- 1 Tablespoon coconut oil (Extra Virgin Olive Oil will work here as well)
- 8 ounces light cream cheese
- 2 lemons, zested and juiced
- 1 1/2 cups vegetable broth
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon crushed hot red pepper flakes
- 1/2 cup chopped parsley
Cook linguine according to package directions in a pot of boiling salted water. Drain once cooked through.
While pasta is cooking, on low heat, warm cream cheese, oil, and lemon juice in medium saucepan.
Stir frequently until the cream cheese is melted down to a thick sauce-like consistency.
**i apologize for the poor quality of the pics. Despite longer daylight hours, I shot this on a pretty overcast day, where not a whole lot of sunlight was able to make its way to my little kitchen.**
Once you have a creamy mixture, add the vegetable broth, Parmesan, and red pepper flakes. Turn the heat up to medium, and stir, making sure everything is combined. The cream cheese will separate slightly at first, but if you continue to stir, it will all come back together into lemony heaven. If your sauce seems too thick, simply add a little more broth.
When the sauce is heated through and is at a consistency you’re happy with, toss together your pasta, sauce, and half the lemon zest in a serving dish. Top with remaining zest and chopped parsley.
Serve aside crusty bread and a light salad.
This meal says summer!