Friday, August 26, 2011

Lemon pasta with blackberries

I'm not ready to give up on summer just yet, so I'm making a favorite hot weather meal for dinner tonight.

Carb heaven, this is.

Lemon pasta with blackberries, which is a Pioneer Woman recipe that I switched it up a bit.

In a pot of boiling water, toss in enough pasta to serve two people.  (I prefer spaghettini for this dish.)

In the meantime, drizzle some oil in a hot skillet, and toss in a few tablespoons of diced onion - green onion works well here too - and a clove or so of minced garlic.  Sauté for a few minutes, until they start to turn translucent, and then squeeze the juice of a lemon into the skillet.  Add a few tablespoons of fresh chopped herbs - I've used parsley, oregano, basil or chives here, and anything goes.  Sauté for a few more minutes, and then add about 1/4 cup of cream or half & half.  Once everything is well blended, take off the heat.  Toss your pasta into the sauce, and then add a cup or so of fresh blackberries.  Top with shredded parmesan and some freshly ground pepper, then serve.

This recipe serves two, but you'll want to taste it before you share.   I suspect you'll want it all for yourself...  Leftovers of this dish are good, either hot or cold.

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