I had a friend once who had a lemon tree in her living room. That tree smelled so good I could hardly stand it. I’ve wanted one ever since, but I know the chances of me killing it are, well, close to 100%, so I’ve resisted buying one of my very own. I’m hoping Claire will grow up to be one of those people who can keep plants alive and thriving. She’s showing great promise so far in that area! In the meantime, I still love lemons, and use them in cooking just about every chance I get. Alas, I have to get them at the store instead of my living room.
This pasta takes about 10 minutes to make from start to finish, and is light, fresh and just plain tasty. Perfect for springtime.
Lemon Tomato Spaghetti
1 small package spaghetti
1/4 cup extra virgin olive oil
3 cloves garlic, minced
Pinch of crushed red pepper
Juice and zest from 1 lemon
1/2 cup grape tomatoes, halved or quartered
1/4 cup fresh basil, sliced in ribbons
1/2 cup parmesan cheese
Salt & pepper
Cook spaghetti until tender, but still firm to the bite. Meanwhile, heat olive oil in a small skillet. Add garlic and crushed red pepper, cook 1 minute. Add tomatoes, cook one minute. Transfer mixture to a large serving bowl. Add zest and juice from the lemon. Drain pasta and add to bowl. Add basil, parmesan, salt and pepper and toss to combine. Taste and add more salt & pepper if needed. Serve with a sprinkle of parmesan and lemon wedges.