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

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

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

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

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

Lemon garlic wine sauce with salmon and capers.

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

Don’t forget the garlic.

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

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

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!