Italian food is simple, clean and uses the best and freshest ingredients and no one could argue that it isn’t absolutely delicious. Pasta al limone is from the southern coast of Italy, Sorrento and Amalfi famous for their large very juicy lemons. With very few ingredients, fresh or dried pasta (long like spaghetti or fettuccine), lemon juice and zest, butter, black pepper and parmigiano reggiano in 15 minutes (approximately) you have a wonderful creamy dish that is full of flavor. Serve as primi piatti (first course) along with seafood (great with shrimp), meat or poultry and a salad. Here’s how to make it:

Pasta al limone (pasta with lemon)

serves 2-4 depending on serving size

Fresh or dry pasta 1/2 lb

Juice of 1-2 large lemons (approximately 1/2 cup)

zest of a whole lemon

4 tbs butter

pasta water (reserve 1 cup you will not use it all but have it just in case)

black pepper

Bring a large pot of heavily salted water (like sea water) to a rolling boil. In a saute pan add 2 tbs butter and the lemon juice, bring to a low boil. Cook the pasta al dente, remove 1 cup of the pasta water and set aside, add the pasta to the lemon and butter stirring vigorously you will see the sauce start to thicken, slowly add some pasta water, keep stirring until you have a creamy sauce (approximately 5 minutes). Now add the lemon zest, black pepper and the remaining 2 tbs of butter. Finish with a generous amount of grated cheese and some chopped parsley. Sometimes I like to add some sautéed broccoli rabe, I par boil, drain, dry and saute in olive oil, garlic and crushed red pepper.

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