A perfect early Fall dinner (with just the right mix of late Summer zing).
Spaghetti al Limone
1/4 cup of olive oil
1/2 cup of parsley
2 cloves of garlic, crushed and chopped
1 cup of lemon juice
zest of one organic lemon
generous pinch of salt
1 pkg of De Cecco Spaghetti
small handful of course salt
reserve 1 cup of pasta cooking water (to elongate the sauce—as needed)
Bring a large pot of water to the boil, add salt and cook pasta al dente. While pasta is cooking, simmer on low heat 1/4 cup of olive oil, garlic, and half the parsley, for three minutes.
Add half the lemon juice and the drained pasta to the sauce immediately, toss.
Add a bit of the reserved pasta water if needed to elongate the sauce and keep the pasta fluid. Add the rest of the lemon juice and the zest of one lemon. Toss again gently in the sauce pan.
Brighten with last bit of parsley and a drizzle of good extra virgin olive oil.
Like elephant food on Facebook.
Ed: Bryonie Wise
hot on elephant
The story behind the Elephant-headed God. 379 shares Visual Yoga Blog: Refresh your Eyes the Yoga Way. 165 shares Boomers vs. Millennials: Will We stay the Course or Change It? 385 shares Instead of Sabotaging another Relationship, here’s how to Run into your Fear. 995 shares Join: Elephant’s Winter 2017 Academy. 9 shares The Benching Mind-F*ck: Worse than Ghosting. 1,727 share The Fourth Kind of Love. 2,135 shares What Teens need from their Parents. (Hint: It’s not Grounding & Punishment.) 1,678 share How Open-Hearted Men can Show Up for Strong, Independent Women. 2,585 shares October Energy Forecast: Prepare for Limitless, Unconditional Love. 4,268 shares