Try zesty lemon spaghetti to celebrate this pasta's special day
Mary Bilyeu | Contributor
It's National Spaghetti Day, a great reason to celebrate!
I could give you a recipe for a traditional tomato-based pasta sauce, but that wouldn't be very interesting. I could offer spaghetti and meatballs, but that's overdone as well. Both of these options are delicious! But we can be a bit more creative, I think.
So today I'm offering something nutritious, something bright and flavorful. We need all of the above attributes to help us get through cold, dark days in winter, don't we?
Mangia bene!
Zesty Lemon Spaghetti
4 ounces whole wheat spaghetti
3/4 cup dry white wine
pinch of red pepper flakes
1/2 cup grape tomatoes, halved
finely grated zest of 1 lemon
Parmesan cheese, for serving
Prepare spaghetti according to package directions.
In a small saucepan, bring the wine and the red pepper flakes to a boil; continue to boil for 5 minutes, to reduce the liquid a bit. Stir in the tomatoes and lemon zest.
Drain the spaghetti, coat it in the wine sauce, and divide among 2 dinner plates. Top with cheese and serve immediately.
Serves 2.
Mary Bilyeu writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.
You should also visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.
Comments
sh1
Wed, Jan 4, 2012 : 2:45 p.m.
I've found several good recipes on annarbor.com, but is there a way to print just the recipe and not the whole article so it fits on one page?
DBH
Thu, Jan 5, 2012 : 4:04 a.m.
Hmm, I have never tried that before but it worked pretty well for me when I tried it, though it missed most of the title (which I had highlighted). Thanks for the tip, LauraM. Another option (different than @sh1's original request) is to copy and paste the recipe into an email to yourself and then file it in a Recipe folder. That way, no hard copies needed to track and file and the recipe is available wherever you have access to the Internet. Easy to pass on to those who might want a copy, as well.
LauraM
Thu, Jan 5, 2012 : 2:01 a.m.
This is what I do: Highlight just the recipe then click the print icon and when the box pops up, under "print range" click the little box that says "selection" and it will only print what you have highlighted.
Jessica Webster
Wed, Jan 4, 2012 : 7:35 p.m.
We've been working on finding an easy way to make this happen. In the mean time, I usually just copy and paste into a word doc.
Mary Bilyeu
Wed, Jan 4, 2012 : 6:56 p.m.
Hi - I've asked AnnArbor.com's staff about this, to see if there's a way to do it ....
DBH
Wed, Jan 4, 2012 : 3:50 p.m.
Other than (after highlighting) copying (Ctrl-C for a PC) and pasting (Ctrl-V) into any word processing program? You can do the same thing on a Mac, of course, but I do not know what are the keys used.