So the day has come that we could finally pick one of our lemons...woot woot. We had my dad over for Sunday dinner today. Perfect time to use our freshly picked lemon.
First I used the lemon zest for this yummy pasta dish. One of my favorites. I could eat this all day long. It paired nicely with the grilled chichen we had. I got this recipe out of my red and white cookbook. I tried to find a link but I couldn't so I've typed it out at the bottom of this post.
For desert I made a Creamy Lemon Pie which used the lemon juice. This was probably the easiest desert I've ever made. The filler is 3 ingredients! I used cool whip on top but you can also use your own whipped cream.
Ronnie agrees...yum!
Here is the
Lemon Cream-Sauced Pasta with Asparagus and Squash Recipe
8 ounces dried mafalda or rotini
2 cups asparagus cut into 2-inch peices
8 baby sunburst squash and/or pattypan squash halved, or one medium zucchini cut into peices
2 cloves garlic, minced
1 tablespoon butter
1/2 cup whipping cream
2 teaspoons finely shredded lemon peel
1. Cook the pasta according to the package directions. Drain. Keep warm.
2. Meanwhile, in a large skillet cook asparagus, squash and garlic in hot butter for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet with a slotted spoon; add to pasta.
3. Combine whipping cream and lemon peel in a skillet; bring to boiling. Boil for 2 to 3 minutes or until reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; stir gently to coat.
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