I am pretty tired of stew, chili and roasted vegetables. I am not tired, however, of this lovely light pasta that only takes a few minutes to cook and brightens up my kitchen and my soul! 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.
Preserved Lemon Pasta
Author: Rocky Mountain Woman
Ingredients
- 12 ounces of noodles or long pasta of some sort
- ¼ C olive oil
- ¼ C chopped preserved lemons, rinsed
- ¼ C butter
- ⅓ 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 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.