Esta es una exhibición prevé de cómo se va ver la receta de 'Shells with Olive Oil & Lemon' imprimido.

Receta Shells with Olive Oil & Lemon
by Mares

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.

Calificación: 4/5
Avg. 4/5 1 voto
  Italia Italian
  Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.