PHOTO TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS
As soon as Labor Day has passed, it seems like life gets a little busier—whether you have kids in school or not. So, it’s always helpful to have a new recipe at your fingertips that you can easily make on a weeknight or relax with on the weekend. Inspired by Italy’s pasta al limone, this dish celebrates the beauty that happens when you pair lemon with cream, says cookbook author Kristin Donnelly, who created this recipe for Real Food. Adding cooked chicken makes the dish more substantial, though you could leave it out, if you prefer. If you plan to include it, pick up a rotisserie chicken at the store, which makes this recipe even easier. When you make this dish, be sure to save some of the pasta cooking liquid before draining, notes Donnelly. It helps loosen and season the sauce. Plus, this recipe uses lemon zest, so check out her tips for working with citrus.
Photo Terry Brennan, Food Styling Lara Miklasevics
How to use citrus peels and zest
Citrus zest, which comes from the outer peels of the fruit, lets us add the gorgeous fragrance of the fruit to dishes without its sweetness and acidity. Oftentimes, you’ll want to use citrus zests with the fruit or the juice for a full spectrum of citrusy goodness. Here, some tips for using citrus zest and peels in the kitchen. –K.D.
- Choose organic, unwaxed fruit, if possible. If you can’t find it, be sure to wash your citrus well before zesting.
- Use fine zest for seasoning. To create it, zest the fruit using a Microplane grater or similar metal rasp, which allows you to easily remove the zest in fine shavings without any of the bitter white pith.
- Rub fine zest with salt or sugar to bring out its flavors. When baking or using zest in a seasoning mixture, rubbing the zest releases more of its essential oils and perfumes the sugar or salt so you can more easily spread the flavor around.
- Use thicker strips of zest for garnish. To create them, peel off the zest with a vegetable peeler, trying to peel it with as little white pith as possible. Cut the zest into thin strips to finish dishes or use in a cocktail.
- Leftover peels? Make a cleaner. Steep citrus peels in a jar filled with distilled white vinegar for 2 weeks, then strain and transfer to a spray bottle. Use as an all-purpose cleaner in the kitchen.
Creamy Lemon Pasta with Chicken
Makes 4 to 6 Servings
1 pound spaghetti
Fine sea salt, for pasta cooking water
For the Sauce
1 tablespoon unsalted butter
1 garlic clove, minced
½ cup, plus 2 tablespoons, heavy cream
Zest of 1 lemon, plus 1 tablespoon lemon juice
½ teaspoon fine sea salt
2 ounces Parmigiano-Reggiano cheese, finely grated
2 cups cooked chicken (from half of a 2-pound rotisserie chicken)
Freshly ground black pepper, to taste
- Bring a large pot of water to a boil and season it generously with salt.
- Add the pasta and cook until just barely al dente, about 9 minutes or depending on the package instructions. Scoop out and reserve about 1 cup of the cooking liquid, then drain the pasta.
- Meanwhile, in another large saucepan or deep skillet, melt the butter over medium heat. Add the garlic and cook, stirring frequently, until it’s softened but not browned, 1 to 2 minutes. Add the heavy cream and lemon zest, ½ teaspoon fine sea salt, and bring to a bare simmer. Let the cream simmer for 1 to 2 minutes, until reduced slightly, but do not allow it to boil over.
- Add the spaghetti to the sauce and cook, tossing, so the noodles become coated with the sauce. While you toss the pasta, start sprinkling in the cheese. If the pasta starts to get a bit sticky, add a little of the pasta water as you continue to add the cheese. When all of the cheese is incorporated, add in the lemon juice and chicken and toss just to warm through, adding a little pasta water if necessary to loosen the sauce. Season the pasta with several grinds of black pepper and serve immediately.
Nutrition (per serving): Calories: 610, Fat: 22g (Sat: 12g), Cholesterol: 90mg, Sodium: 410mg, Carb: 69g, Fiber: 3g, Sugar: 3g, Protein: 33g
