Creamy lemon spaghetti with olives and basil
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Spaghettini |
| 4 | tablespoons | Sour cream OR creme fraiche OR regular cream |
| Salt and pepper; to taste | ||
| 1 | Lemon; for the zest | |
| 3 | tablespoons | Olive oil |
| 2 | Lemons; juiced | |
| 4 | ounces | Freshly grated Parmesan OR other grating cheese |
| 2 | Garlic cloves; chopped | |
| 20 | Brined black olives; or more to taste, pitted and cut into slivers | |
| ¼ | cup | Fresh basil leaves; torn into large pieces |
Directions
LEMON ZEST: cut into long strips with a zester.
Cook the pasta in rapidly boiling salted water until al dente, then drain.
Toss with the sour cream, then with salt, pepper and lemon zest.
Working quickly, toss with the olive oil, lemon juice, cheese, garlic and olives. Transfer to a serving dish and scatter with the basil.
Serve at once, with extra lemon and Parmesan for those who desire it.
Serves 4.
PER SERVING: 590 calories, 22 g protein, 68 g carbohydrate, 27 g fat (9 g saturated), 25 mg cholesterol, 642 mg sodium, 1 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN
Notes: "This is wonderfully smooth and creamy even though it contains just a tiny bit of cream. It can be as puckery tart as you like, depending on how much lemon you use, with bites of black olive and sweet basil to punctuate the Mediterranean flavor. " Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998