Quick & super easy to throw together.
10 Fresh lemon leaves
2 tbsp Extra-virgin olive oil
1 lb Spaghettini (thin spaghetti)
1 cup Finely grated provolone cheese
The Night Before:
Heat the lemon zest and leaves with 6 cups of water in a medium pan over medium-low heat. Bring just to the edge of a boil, then turn off the heat and set aside overnight to infuse the water with the citrus essence.
In a pan large enough to hold all the pasta, combine 3 cups of the lemon-infused water, the olive oil, and a heavy pinch of salt. Bring to a simmer over medium-high heat.
Meanwhile, in a separate pot (you can use the one you made the lemon water in) bring the remaining lemon-infused water to a boil over high heat and keep it simmering.
Add the spaghettini to the large pan with water and cook until al dente. Add small amounts of the simmering lemon water as needed.
Turn off the heat on the pasta. While stirring vigorously to create a thick and creamy sauce, add the provolone. If you need to think the sauce, add a splash more of the lemon-infused water.
Serve garnished with lemon zest.
This lemon pasta from Nadia Caterina Munno, a.k.a The Pasta Queen, makes a perfect and decadent dinner. It's easy to throw together and simple to serve. Just be sure to infuse some lemon water the night before — you won't be sorry. It's one of our favorite pasta dinners.
Prep time: 5 min
Cook time: 15 min