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One New Med Recipe A Week: Spaghetti with Lemon and Chives

January 18, 2011

(image via MarthaStewart.com)

My mom still asks me what I want to have for my birthday dinner, even though I’m way over 50.   On my last birthday I asked her to make angel hair pasta with shrimp and lemons — her “go-to” dinner when she doesn’t know what else to make.  It’s also one of my favorites — lemony tasting pasta mixed with tangles of delicate angel hair pasta.   Since this dish doesn’t qualify for “Resolution ’11” (I’ve made it before too — but never as well as my mom), I found a new lemon pasta recipe to take to her house for our weekly dinner together.

This week’s recipe comes from Diane Seed, a fun-loving Brit who has lived in Rome for over 30 years and teaches and writes about cooking — especially Italian cooking.  Diane has written a number of pasta-related cookbooks that I love not only for the recipes, but also for the clever illustrations of pasta and its partners on the plate.   This week’s recipe — Spaghetti with Lemons and Chives — is simple and fast, and just as lemony as my mom’s “go-to” dish.  The sauce of lemons, chives, parlsey and olive oil is created in a food processor and then it simply dresses the pasta.

The dish is a keeper.  We’ll both make it again.

– Sara

Spaghetti with Lemon and Chives
Bigoli al limone

This simple pasta can be enjoyed by anyone wanting to avoid the usual lemon sauce with cream.  Bigoli are made with wholewheat flour and water, but they can be substituted with bought spaghetti.

Ingredients

  • 2 large juicy lemons
  • 25 blades of chives, chopped
  • 2 tablespoons chopped parsley
  • 5 tablespoons extra virgin olive oil
  • salt
  • black pepper
  • 1 pound whole wheat spaghetti

Preparation

Grate the lemons, taking care not to use the bitter white pith.  Squeeze out the juice and process the chives and parsley with the peel, juice and 1 tablespoon of the oil.  Season to taste.  Cook the pasta in boiling salted water, drain and stir in the remaining oil.  When the oil has been absorbed, stir in the sauce and serve at once.  The pasta can be decorated with some threads of lemon peel.

Recipe by Diane Seed from More Great Italian Pasta, illlustrated by Sarah Hocombe, Ten Speed Press

Find more Mediterranean Diet recipes on the Oldways website

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One Comment leave one →
  1. January 21, 2011 4:25 pm

    This sounds like a nice light pasta. There are some nice whole grain pastas available now too, so light sauces seem to work well with these as well.

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