It has been really hot here in Michigan. We are used to cool breezes and overcast skies, so when the temperature rises and the humidity rises and the heat index rises…. well, we don’t like it.
Of course, talk to us in February, when it’s below zero for a week…. well, we don’t like that either.
It has been too hot to cook or eat. I think last week for dinner I managed to serve my hubby a beer and some Wheat Thins. My boys have been scrounging through the fridge for whatever they can muster up….and then end up trying to be satisfied with cold cereal. Sorry guys.
I have not been in the mood to even think about food. UntiI I saw this beautiful recipe here. I’m over the slump and back to cooking for the people I love. Wheat Thins be gone! Cold cereal be gone! Let’s keep the air conditioning on and start cooking again!
Please visit The Slow Roasted Italian to see my inspiration for this meal. I added hot pepper flakes and baby spinach leaves and served it with sautéed zucchini from my garden. Lovely. Perfect. Dinner.
(printable recipe)
One Year Ago: Greek Pasta and Spinach Salad - very refreshing and a great way to use up the spinach you purchase for the Lemon Fettuccine!
One Year Ago: Spinach Lasagna - More SPINACH! This is one of my best recipes.
Lemon
1 pound fettuccini
1/3 C olive oil
Fresh garlic (I used 6 cloves, minced)
2/3 C Parmesan cheese
½ fresh lemon juice (2 large lemons)
Zest from one lemon
Cracked pepper
Red pepper flakes
Fresh parsley
2 big handfuls fresh baby spinach leaves
Cook pasta according to directions on package. Be sure to reserve 1 C of the pasta water.
Heat the olive oil in a large pan. Add the minced garlic and slowly cook it over low heat, being careful not to brown it too much.
Add the lemon juice, lemon zest, pepper flakes and cheese. Whisk until smooth. Add the reserved 1 Cup of pasta water and continue to whisk.
Drain pasta and place it in the sauce. Add the parsley and spinach leaves. Using tongs, mix all together until the pasta is coated with the lemon/oil sauce.
Serve immediately.
(printable recipe)
One Year Ago: Greek Pasta and Spinach Salad - very refreshing and a great way to use up the spinach you purchase for the Lemon Fettuccine!
One Year Ago: Spinach Lasagna - More SPINACH! This is one of my best recipes.
It's been like that here too. Way too hot to cook. Last night we ordered in a pizza - something we rarely do. Mostly because it's not healthy, but also the pizza is horrible here in Cleveland. This recipe looks delicious and worth a try.
ReplyDeleteFor me, it's never to hot to eat or cook—Mmmm lemon fettucine.
ReplyDeleteThis is TOTALLY beautiful :) So summery
ReplyDeleteThis looks delicious! I love the addition of the spinach leaves. I have everything in the house to make this too. I think I just figured out what lunch will be tomorrow.
ReplyDeleteHi friends, Thanks for the comments! This pasta dish was super! I will definitely be making it many more times. I thought it would be too 'lemony' but it was perfect in every way! I will confess that I even used the dreaded Parmesan cheese from the green shaker - it was heavenly :)
ReplyDeleteTracy, it looks even more lovely!!! The spinach is a great addition.
ReplyDeleteI'm loving all these lemon recipes! So summery and light; I love the addition of spinach.
ReplyDeleteLemon. Spinach, Pasta. Say no more, I'm making this!
ReplyDeleteThis looks nice and light for those hot summer evenings! We deal temps at/near/above 100 from mid-June until about Labor Day, give or take. It gets really old...
ReplyDeleteJust like you, I've been statying away from the kitchen stove too...:) I hope it cools down soon
ReplyDeleteBut I love your healthy lemon fettucine though
I made this tonite Tracy for Tom and I it was wonderful!!!!!!!!!
ReplyDeleteWow, this looks delicious. I couldn't be more in agreement with the light dishes during the mid summer heat wave. Bravo on such a beautiful presentation.
ReplyDeleteThis looks great and perfect for a dinner during the heat wave :-)
ReplyDeleteWonderful! Fantastic!
ReplyDeleteThanks, Tracy!