When Ben and I first moved into our house, his Aunt Chris sent us a subscription to Sunset magazine as a housewarming gift. I loved it, but didn't renew it when the year was up. This year I got an offer from Amazon.com that I couldn't pass up. I still love the magazine. I love the photos, the creative ideas, and most of all, the recipes. Tonight I tried Lemon Strozzapreti Pasta. It didn't turn out anything like I expected and yet it was fabulous. It is pasta and green beans tossed in a creamy, lemon and parmesan sauce. I expected the sauce to be thicker and richer. I was pleasantly surprised that it was light in texture and yet full of a light, lemony flavor. Here's the recipe.
LEMON STROZZAPRETI PASTA
Cook
1/2 lb. strozzapreti (elongated tube-shaped pasta) or penne pasta, adding
1/2 lbs. green beans to the pot during the last 5 minutes. Meanwhile, heat
1 1/2 cups whipping cream,
zest of 1 lemon,
1 tbsp. lemon juice, and
2 tbsp. butter in a saucepan over medium heat, stirring occasionally, until sauce is hot and blended. Toss cooked pasta and beans with cream sauce,
1/2 cup finely grated parmesan cheese,
salt, and
pepper. Serve with more
parmesan.
I didn't prepare a protein to go along with the pasta, but feel it would be great with shredded rotisserie chicken in it or a chicken breast or fish fillet on the side. I must say, this is a great way to incorporate beans into a meal. I never would have thought to add them to pasta water to cook. I'm so glad to have this dish in my recipe box!
