This is the weeknight tray I make when I want the kitchen to look like a pin and still eat in 30 minutes. Lemon pasta, a green salad, and one warm pan.
Serves 2
- 200 g spaghetti
- 1 lemon, zest and juice
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 garlic clove, smashed
- A handful of parsley or basil
- Salt, black pepper, and parmesan if you have it
Method
- Boil the pasta in salted water. Save a cup of the water before you drain.
- In a wide pan, warm the butter, oil, and garlic until the garlic smells sweet, not brown. Lift the garlic out.
- Add the drained pasta, lemon zest, a squeeze of juice, and a splash of pasta water. Toss until it looks glossy.
- Salt, pepper, herbs, and cheese. Taste before you add more lemon. It should be bright, not sharp.
The plate
Twirl the pasta, add a few herb leaves, and a lemon wedge on the side. A linen napkin and a plain plate do the rest. This is the recipe pin: one pan, one color, no 14 ingredients.
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