By Kate Shatzkin
The Baltimore Sun
My son has a thing for lemons, so I was pleased to find this recipe on Tastespotting, a food photography site.
This recipe sounded light and different -- not something I would have thought of doing with spaghetti, but something simple enough for a young kid to like.
Sam, the lemon lover, was unconvinced that there was even any lemon in it, because the zest was so well hidden. Next time, I'll have to cut great strips of it over the top.
The next day, I had some of the spaghetti -- which, to this adult palate, was delicious -- for lunch with arugula, cherry tomatoes and some chopped garlic scapes tossed in. It was a lovely late-spring lunch.
PUCKER UP P'SGHETTI
Zest of 1/2 of a lemon
1/8 cup fresh lemon juice, about 1 lemon
1/3 cup olive oil
1/2 cup grated Parmesan cheese and extra for garnish
1/2 teaspoon kosher salt
1/2 pound cooked spaghetti, warm
Zest lemon into a large bowl, then whisk in lemon juice, olive oil, cheese and salt. Add spaghetti and toss to coat. Serve warm.
Serves 4
Per serving: 293 calories, 7 grams protein, 21 grams fat, 4 grams saturated fat, 19 grams carbohydrate, 1 gram fiber, 9 milligrams cholesterol, 394 milligrams sodium.
Adapted from thetoddlercafe.blogspot.com
