So, this is the THIRD time I’ve made this dish (that NEVER happens. Like, ever.). It came highly recommended from Josie and I definitely see why.
#1 PASTA. I know, I’ve been hitting the pasta hard lately. But, yeah, winter. And toddler. And yum. Need I say more?
#2 Lemon. I’m kind of obsessed with all things lemon. It can be sweet, it can be savory, but it’s always, always delicious. Plus, I get quite a few of them in my CSA boxes. And now I want lemon custard. Yummm.
#3 One pot/pan. It’s actually impossible to mess this dish up because you more or less throw everything all in together and just let is simmer for 10 minutes or so.
The first time I made this dish I didn’t photograph it because we had a dinner guest – a coworker of Mr. Prevention’s. While I’m sure she wouldn’t have minded my pausing to photograph dinner, non-bloggers and those who don’t frequent my kitchen on the regular have to scratch their heads at the whole photographing process.
Sometimes it’s on the front porch. Or the back porch.
This time of year, it’s in the formal living room next to the sliding glass door. On the floor. Well, on a foam board or cutting board…that is on the floor. Often there is a toddler and a dog very, very close by. As in, so close they could easily help themselves to the dish.
Is now when I share that the dog is so well-trained with all things blog-y that she wouldn’t dare come too near to the food, but with the toddler all bets are off? It’s just a little challenging to have this all make sense to a guest at dinnertime…
The second time I made this dish, I actually forgot that I hadn’t photographed it the first time. Oops.
So, I made it a third time. Within the span of…ohhh, 6 weeks or so.
Wouldn’t you know that when I make something we like somewhat “regularly” the peanut gallery has something to say about it. “Didn’t we just have this dish a few weeks ago?” husband asked.
I can’t win.
But, you can win. Make this. For anyone. They’ll love it to pieces and you’ll love that it’s so darn simple.
- 2 Tbsp olive oil
- 1 onion, quartered and thinly sliced
- 3 garlic cloves, minced
- 12 oz uncooked linguine
- pinch of red pepper flakes
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 3½ cups water
- 1 (12 oz) can evaporated milk
- ½ cup dry white wine
- 1 Tbsp lemon zest
- ⅓ cup half and half
- ½ cup freshly shredded Parmesan cheese
- 2 Tbsp fresh lemon juice
- 2 sprigs of fresh basil, minced
- Heat olive oil in a large straight-sided skillet over medium heat. Once hot, add the onion and cook for 2-3 minutes. Add garlic, stir, and cook 30-60 seconds or until fragrant.
- Add the pasta, red pepper flakes, salt, pepper, water, evaporated milk, wine, and lemon zest. Bring to a simmer over medium-high heat, using tongs to turn and stir the pasta often. Simmer until the noodles are al dente and most of the liquid has been absorbed, about 10-12 minutes.
- Remove from heat. Stir in the half and half, shredded Parmesan, lemon juice, and fresh basil. Allow to sit for 2-3 minutes. Serve hot.
Weekly Menu: February 28th – March 3rd
- Sunday: Chopped Chicken Sesame Noodle Bowls
- Monday: Kale, Butternut Squash, and Apple Salad with Maple Vinaigrette
- Tuesday: Cabbage Roll Soup
- Wednesday: leftovers
- Thursday: Easy Tuscan Bean Soup