Sicilian Lemon and Pepper Pasta
Sicilian Lemon and Pepper Pasta literally bursts with sunny Mediterranean flavor, and it takes just minutes to throw together this wonderful meatless 30 minute meal!
Servings: 4 servings
Ingredients
- 1 large lemon, washed and dried
- 3 1/2 to 4 oz Parmesan cheese, cut in chunks
- 1/3 cup good olive oil
- 1 heaping Tbsp crushed red peppers
- 1 clove garlic, minced
- 1 cup whole black oil cured olives, pitted
- fresh parsley
- salt and fresh cracked black pepper to taste
- 3/4 lb Fedelini, or thin spaghetti
garnish
Instructions
- Peel the zest from one lemon. Be sure to get only the yellow part. Put it in a small food processor with the cheese, and process until both are finely ground. You should have about 1 cup when you're done. Set aside.
- Cook the pasta according to the directions, until just al dente.
- Meanwhile, heat the olive oil in a skillet and add the crushed red peppers and garlic. Heat gently and let the peppers and garlic sizzle for a minute or two to infuse flavor into the oil. Don't brown the garlic.
- Add the juice of the lemon, and the salt and black pepper to taste.
- Drain the pasta, reserving a cup of the cooking water.
- Add the pasta to the pan, along with the lemon/cheese and enough reserved pasta water to make a creamy sauce. Toss well with the parsley, and garnish with chopped walnuts..
- Serve right away
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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