Tina is notorious throughout North County for her Easy Peasy recipes. She is sharing two recipes so that you can become a Rock Star at your party or any time you want to be invited back to the next party. Please leave comments or suggested recipes.
Lemon Parsley Pasta – 4 Servings
3 T. Butter
3/4 c. Whipping cream
1/2 c. Chicken broth
Zest of 1 lemon, about 1 T.
Juice of 1 Lemon, about 3 T.
Salt and pepper
1 (9oz.) Fresh pasta fettucine or linguine – cooked
or
1/2 of a roasted spaghetti squash
3 T. Chopped Italian parsley
1/2 c. Freshly grated Parmigiano-Reggo
To roast spaghetti squash – Cut squash in half long length, remove seeds. Preheat oven to 400 degrees. Place squash halves cut side down on a 13″ x 9″ baking dish and pour enough water to cover the bottom of pan. Bake about 40 mins. Remove from pan and let cool. Take a fork and comb along the flesh inside the cavity – TADA, you have noodles.
Melt butter in large skillet over medium heat. Add whipping cream and the chicken broth and bring to a boil. Reduce heat to medium-low, add lemon zest and simmer until sauce reduced by about one-fourth (about 10 min). Once the sauce has reduced stir in lemon juice and salt and pepper to taste. Pour over pasta or squash, stir in parsley and parmesan. Serve immediately.
Brown Butter with Myzithra Cheese
Cut 1 lb unsalted butter into equal pieces. Put butter into a skillet over medium heat. A light color skillet helps you to see the color better.
Swirl pan so butter will melt evenly. Star occasionally with a spatula. Butter will bubble gently. If it’s cooking too fast lower the heat. As the foam subsides, the butter will start to brown. Stir often to keep butter to help butter to brown evenly. Grate one clove of garlic into butter right before it’s done. When it’s brown, take off heat and pour into a bowl so it stops browning.
You can drizzle the butter over noodles or I use spaghetti squash. Then top with grated Myzithra cheese or you can use Pecorino Ramano.
