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Monday, July 18, 2011

Lemon Spaghetti: Kid Tested, Mother Approved....

Finding a meal that appeals to my entire family is a tricky little task.  My husband is like Mikey, he likes whatever but my kids are a handful.  My "good eater" is starting to not like meats, some fruits, and refuses applesauce.  My "picky eater" doesn't like, well anything unless its a Poptart, doughnut, or hot dog.  Or so he says...most of the time if I can bribe him to just try a bite he ends up liking it.  Problem is that the next time a meal rolls around its like he has amnesia and turns his nose up at the food.  I swore I would never be a short-order cook for my kids and I would demand that they eat what we eat but truthfully I am failing to follow through in that department.  

By fluke the other day my youngest tried some of the pasta I was making my husband and I for dinner.  I, of course had the hot dogs waiting in the wings but something miraculous happened.  He ate it and loved it!  He gobbled up a whole bowl and then to top it off my oldest came in and ate it too.  All we needed next was a pig to fly through our kitchen.  I would have never thought they would eat this meal but after tasting it myself I understood...it was soooo good.  I am forever grateful to Samster Mommy for bringing this recipe my way.  It is going on the small, but growing, list of family-pleasing meals.  

Lemon Spaghetti
  • 1 pound spaghetti
  • 2/3 cup olive oil
  • 2/3 cup grated Parmesan
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • Salt and freshly ground black pepper
  • 1 tablespoon lemon zest
  • 1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
Peas & Prosciutto
  • 2 tablespoons olive oil
  • 3 shallots, chopped
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 1 (1-pound) bag frozen peas, thawed
  • 4 ounces (1/8-inch-thick slices) prosciutto, diced
  • 1/4 cup chopped fresh Italian parsley leaves
Directions: Heat oil in a large skillet over med-low heat. Add shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

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