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Shells with Olive Oil & Lemon
A simple, lemony pasta dish from Arturo Iengo's "Cucina Napoletana". You can be embellish this dish with grated Pecorino, ricotta salata, Jack or Parmesan cheese, and/or dollops of ricotta. If cheese is not your thing, shrimp can be tossed into the pot when the pasta is almost al dente, then tossed into the lemon-olive oil dressing. It also pairs well with grilled chicken or thin slices of steak. Ingredients
- 14 oz shells, penne, rotini or other pasta shape of preference
- 3 to 4 tbsp extra virgin olive oil, or more to taste
- zest and juice of 1 lemon
- 3 green onions, both green and white parts, thinly sliced
- 1 tbsp chopped flat leaf parsley
- Sea salt and freshly ground black pepper
Directions
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta well.
- Toss the hot pasta with the olive oil, lemon zest, lemon juice, green onions and parsley, then gradually toss in a few spoonfuls of the hot cooking water; season with sea salt and black pepper and eat right away.
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