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Add a photoA 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.
Raciónes: 4
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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
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 572 | |
| Calories from Fat 291 | 51% |
| Total Fat 32.51g | 41% |
| Saturated Fat 7.84g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 388mg | 16% |
| Potassium 256mg | 7% |
| Total Carbs 63.08g | 17% |
| Dietary Fiber 4.9g | 16% |
| Sugars 1.48g | 1% |
| Protein 7.25g | 12% |
