Lemon LasagnetteServes 4
3/4 lb lasagnette (you can also use tagliatelle or fettucine)
4 Tablespoons olive oil
4 shallots or 1 very small onion (about 1/3 cup chopped)
1 Tablespoon paprika
salt and pepper to taste
Wash the lemon and grate the rind then juice the lemon. Peel and chop up onions or shallots. In a skillet saute the onion in the olive oil, when tender but not brown, add the lemon juice and grated rind and paprika. Toss the pasta in the pan with the sauce, adding some of the pasta water if needed. Season with salt and pepper.
Amy Sherman is a writer, recipe developer, and restaurant reviewer in San Francisco. She is the editor of Cooking with Amy, a food blog, and recently wrote WinePassport:Portugal.
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