Lemon Pasta?

[Anonymous]

I was recently in Sorrento and picked up some lemon pasta.

Please suggest a fabulous recipe that would utilize it.

(I favor seafood or chicken over beef, and think a red sauce might overpower the flavored pasta taste). Other than that, I am open to your great ideas.

Thank you!

[Anonymous]

Olive oil, spinach, parm and you’re done!

[Anonymous]

Sounds like it might be good with the above and some simple seared scallops?

[Anonymous]

Anonymous wrote:Olive oil, spinach, parm and you’re done!

Don’t forget the garlic.

[Anonymous]

Shrimp, scallops, salmon or any fillet. It sounds like it wants to be with seafood, especially this time of year, along with the previously suggested olive oil, spinach and parm.

[Anonymous]

Lemon garlic wine sauce with salmon and capers.

[Anonymous]

You guys are really inspiring me (the simplicity of your suggestions is very Italian 👍)

[Anonymous]

Trader Joe's used to have lemon pepper tagliatelle and I would serve it tossed with shrimp, Parmesan and olive oil.

[Anonymous]

OP, if you enjoyed this pasta (was it a strong lemon flavor?), what is the place in Sorrento where you bought it? Thanks.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Olive oil, spinach, parm and you’re done!

Don’t forget the garlic.

Don’t you need lemon too or is that already in the pasta somehow?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Olive oil, spinach, parm and you’re done!

Don’t forget the garlic.

Don’t you need lemon too or is that already in the pasta somehow?

OP said it’s lemon pasta.

[Anonymous]

Anonymous wrote:You guys are really inspiring me (the simplicity of your suggestions is very Italian 👍)

These suggestions are awesome!

-NP who is now craving a simple lemon pasta on a hot summer day!

[Anonymous]

I make an easy tuna pasta (can be eaten warm or chilled like a pasta salad) with some herbs, olive oil, lemon, and your choice of tuna. This pasta sounds like it would be perfect for that. You could add capers, too.

[Anonymous]

There’s a dish I’ve had at many Italian restaurants called pasta al limone - basically an emulsified sauce of butter, parm, and lemon juice, topped with more parm - that’s absolutely sublime when it’s executed well. I order it every time I see it, and would probably try this with your pasta, OP.

Here’s an explainer on the method if that’s helpful. I think there’s also a YouTube video of this man making it. I’ve eaten at a couple of his restaurants before and this version is amazing.

https://www.americastestkitchen.com/cookscountry/articles/7767-spaghetti-limone-the-frank-prisinzano-way

[Anonymous]

Anonymous wrote:Lemon garlic wine sauce with salmon and capers.

This. Or with chicken if salmon isn’t your thing.

This chicken francese recipe would be lovely with it. https://www.foodnetwork.com/recipes/tyler-florence/chicken-francese-recipe-1951951.amp