Lemon Pasta

Since discovering this recipe earlier this fall, I’ve made this dish at the very least six times.  It is seriously that good.  I’m tempted to label it as my all-time favorite pasta dish, but then I’m reminded of my dad’s basil cream sauce.  We’ll call it my all-time favorite pasta dish that I can make in China.  The original recipe is here, but I’ve made quite a few changes to it.

Lemon Pasta

• 1 tablespoon olive oil
• 1 tablespoon flour
• 1 tablespoon butter
• 3-4 cloves garlic, finely minced
• 1/4-1/2 an onion, finely chopped (red onion is particularly good, but any color will do)
• 2 cups milk
• 2 lemons (you’ll need the zest and juice)
• Pasta of choice (I like a thicker pasta like farfalle, rotini, fusilli, or penne–not spaghetti or linguini)
• Spinach
• Cherry or grape tomatoes
• Parmesan cheese

In a medium saucepan, melt butter in the olive oil.  Add the onion and saute for a few minutes until it grows tender.  Add the garlic and saute for another minute or two.  Whisk in the flour and allow to cook for about 30 seconds (the mixture will start to bubble).  Very gradually, add in the milk, whisking constantly to combine the flour and butter mixture.  Add in the zest and juice from two lemons.  Allow sauce to simmer over low heat for about twenty minutes.  In the meantime, start cooking your pasta of choice.  The sauce will make about 5-6 servings, but just cook enough pasta for your needs (the sauce reheats much better than the pasta).  Cut up spinach and tomatoes.  Once again, the amount will vary on how many servings you’re doing and how much of these vegetables you like.  Remember, the spinach will shrink a lot when you add it.  Drain the cooked pasta and return it to its pot.  Add in sauce and tomatoes.  Stir and cook over low heat for a few minutes, and then add in the spinach.  Stir over heat until spinach just begins to wilt.  Transfer pasta to bowls and top with parmesan cheese.  If I had fresh basil, I would also add a bit of that on top as well.  Enjoy!