Oh I Whipped It Real Good
July 7, 2008 | Whip It Up Challenge
So I signed up for the Whip It Up Challenge! Those of you who have been to my neglected, messy house or know about my habitual inability to finish a project must be scratching your heads…whyever would Stacy sign up to do anything requiring any amount of … um, follow through?
But hey, maybe you’re just being a tad too hard on poor Stacy. I think you owe her an apology. And maybe a burrito.
Yeah, you do. Because you know what, bitches? I (yes, I’m going back to the first person) already kicked this week’s pasta challenge’s ass!
Instead of scouring the internet, I turned to one of my many neglected cookbooks (well, in this case a magazine): Everyday Food, a Martha Stewart Living publication. You’ve probably seen them in the checkout aisle at the grocery store and gotten sucked into their appealing covers…or is that just me?
Anyhow, I found this fabulously easy recipe tucked away in the section on zesters. Yes, I own a zester. I like to zest. I find it relaxing. Zesting…it’s the new yoga.
I was searching for a quick, easy and light pasta recipe for the hot summer nights we’ve been experiencing and this one looked to fit my requirements:
Spaghettini with lemon zest and chives
I don’t have a fancy camera with fancy lighting, so here’s what it will really look like when not enhanced with fancy schmancy I hate you and your fancy cameras bitter much, Stacy?:
Here’s the recipe:
Ingredients
1 pound spaghettini, or thin spaghetti
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1 cup ricotta salata cheese, or Parmesan, coarsely grated (we used ricotta)
2 tablespoons fresh chives, or scallion greens, thinly chopped (chives for us)
Salt and pepper
Directions
- In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.
- Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.
- Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.
This was one of the easiest recipes I found — no unusual ingredients or wacky kitchen utensils needed! Everyone, even Jojo (2.5 years old), loved the dish! We served it with marinated chicken, broccolini (I think…now I can’t remember), and crusty french bread. I’m not sure it could stand on its own as a main course, especially for carnivores, but it was delicious, light and definitely summery! We plan on making this dish throughout the summer…or as long as the chives last.
Special oven-mitted high five to my friend Alison for picking the chives and taking a risk on my cooking:
See ya’ll back next week for the special CHEESE recipe…this one could be tough, as a certain husband of mine doesn’t like cold cheese (only melted cheese)…and it’s so bloody hot. But I’m up for the challenge!
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July 7th, 2008 at 9:26 pm, Nic Says:
This looks great!
July 7th, 2008 at 10:10 pm, Poodle Says:
Well, look at you! Cookin’ and stuff. That looks and sounds delicious. You’re in the cooking club. Now just get back to 612 (or 763 or 651 or 952).
July 7th, 2008 at 10:14 pm, Monica Says:
Look at you being all domestic. I’m jealous. This looks super yummy, do you think it would taste ok with grilled chicken cut up in it?
July 8th, 2008 at 12:00 am, Rhi Says:
From now on I’m ONLY making things from Everyday Food. I love that magazine.
This looks yummy – I may try this!
July 8th, 2008 at 7:21 am, Ree Says:
I’d come pick chives if you offered me beer.
July 8th, 2008 at 8:03 am, RA Says:
I love lemon anything! I am slowly, slowly converting my husband to it, as he is kind of a hater (BOOOOO), but this little number looks awesome!
July 8th, 2008 at 9:08 am, Julie Says:
Yummers – that looks good!
Don’t hate me but I tagged you for a meme – it’s book related which I know you like!
July 8th, 2008 at 3:27 pm, Jennifer Says:
Wow, that sounds great. I make a similar pasta recipe with tuna in it, and I think it would be fine with grilled chicken, too.
July 8th, 2008 at 8:03 pm, Sweets Says:
Delicious-o, I say. I totally hear your bitterness on those who can do the fancy food photography stuff. What gives? Does one need a camera crew, telescopic lens and the ability to control shutter speed to glam up the photos? Like you, I am a hater
July 10th, 2008 at 1:49 pm, Slick Says:
It looks awesome but I’m allergic to recipes….
August 24th, 2008 at 8:41 pm, Hollow Squirrel » Whip it Up Challenge: Take 2 & 3 Says:
[...] nothing like a cooking challenge to make me fail spectacularly. Oh well. Week One turned out great. We still make this summery pasta every other week or [...]