Pasta al Limone

These last few weeks of stripped-down living have led me to take a long, honest look in the mirror (and in my pantry) and ask myself: Is it—am I—enough? Usually a second, perhaps more pressing question follows: What am I going to make for dinner? The latter at least I can answer: Pasta al Limone.

A plate with pasta al limone no cream and lemon slices

This recipe is sponsored by Land O’Lakes.

A classic Italian pasta for which “authentic” recipes abound, pasta al limone is a simple pasta dish consisting of a long noodle-shaped pasta (usually spaghetti), lemon (zest and juice), butter or olive oil, Parmesan, salt, and a generous amount of black pepper. The origin of pasta al limone is disputed, but it is especially popular in southern Italy and Sicily, regions that are known for their lemon crop.

A tantalizing testament to the sentiment “less is more,” pasta al limone isn’t outstanding despite its simplicity—it is sensational because of it.

Every bite wows more than the last; pasta al limone is positively delicious, and it’s puzzling how good something this easy, made with so few ingredients, can taste.

Eating pasta al limone (several bites of which I devoured directly from the skillet using my fingers if you must know—don’t tell my Nonna) caused me to wonder why on earth I complicate my cooking more than necessary.

This time, more is not more. These few ingredients are enough.


The post Pasta al Limone is found on Well Plated by Erin.

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