This lovely light pasta that only takes a few minutes to cook and brightens up my kitchen and my soul is something you should try! In an effort to use up all the preserved lemons I made, I’ve been putting them in all sorts of things, but this is definitely one of the tastiest.
PrintPreserved Lemon Pasta
Scale
Ingredients
- 12 ounces of noodles or long pasta of some sort
- 1/4 C olive oil
- 1/4 C chopped preserved lemons, rinsed
- 1/4 C butter
- 1/3 C Parmesan cheese, grated
Instructions
- Boil the noodles according to the package directions in salted water reserving 1 C of the pasta water when draining
- Place noodles in a large bowl, stir in the butter until it melts
- Add lemons, if you really like the taste of preserved lemons, add a little more
- Sprinkle with Parmesan and olive oil and mix thoroughly with enough of the pasta water to make a sauce
- Serve with more Parmesan and olive oil
If I have garlic olive oil in my pantry, I serve it with a drizzle of that on top and sprinkling of Parmesan
Don’t have any preserved lemons? Make your own! How to Make Preserved Lemons
I think lemon with pasta is a beautiful combination. Especially preserved lemons — I bet the flavor is so amazing with the butter and cheese. Sounds like a bowl of comfort to me.
★★★★★
#5 Says: “Serve with more Parmesan and olive oil.”
The olive oil is not used anywhere else in the recipe. So just how do you include it in the dish?
On the side? Toss in at the end? Or .. ?
Yes! Add it at the end and mix it into the sauce. I think I need to rewrite this recipe and clarify that.
Barb