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PASTA AL LIMONE
The bright flavors of this dish will perk up your weeknight menu
ROBIN MILLER | Arizona Republic
Pasta al limone requires only a handful of pantry staples.
FOR DINNER
Also known as pasta al limone, lemon garlic pasta originates from the AmalfiCoast, Sorrento and Sicily, where fragrant lemons are abundant and have been used since Roman times. The dish is perky and fragrant, and though it's especially welcome during the hotter seasons, it's delicious anytime of year.
Featuring long strands of pasta in a zingy, lemon and garlic-spiked butter sauce, each bite of this meal is lively and bright, as refreshing as it is satisfying.
And though you need very few ingredients, this recipe is complex and multi-layered, offering distinct notes of garlic, sweet butter and citrusy lemon. Elegant enough for entertaining, yet easy enough for any busy weeknight.
Lemon garlic pasta
To round out this dish, I suggest serving a crisp green salad and warm artisan bread on the side. I also love to serve this dish with Caesar salad and garlic bread.
Servings: 4
Ingredients
■„ 12 ounces uncooked spaghetti, or long thin noodles of choice
■„ 3 tablespoons butter
■„ 2 tablespoons olive oil
■„ 3 cloves garlic, finely minced or pressed
■„ 1 ½ tablespoons fresh lemon zest, plus 1 tablespoon fresh lemon juice
■„ ¼ teaspoon crushed red pepper flakes, or more/less to taste
■„ ½ cup grated Parmesan cheese, plus more for serving
■„ 2 tablespoons chopped fresh parsley
■„ Salt and freshly ground black pepper
Directions
Cook the pasta according to the package directions (until al dente). Drain, reserving 1 cup of the pasta cooking water.
A few minutes before the pasta is finished cooking, start the sauce. Heat the butter and olive oil together in a large skillet over medium heat. When the butter is bubbly, add the garlic, lemon zest and crushed red pepper flakes. Cook for 30 seconds, until fragrant.
Add the cooked pasta and ½ cup of the reserved pasta water and toss to combine. Cook for 1 minute, until the sauce thickens, stirring frequently.
Remove the pan from the heat, add the Parmesan cheese and toss to combine. If the pasta looks dry, add a little more of the pasta cooking water and toss until you have an emulsified, silky sauce. Stir in the fresh lemon juice and parsley. Season to taste with salt and pepper.
Serve with extra Parmesan cheese on the side.
Once cool, transfer leftovers to an airtight container and refrigerate for up to 3 days.
Marks of excellence
Secrets for grilling juicy, flavorful chicken breasts
MEGHAN SPLAWN TheKitchn.com
THE KITCHN
There are grilled burgers and hot dogs, but no dish speaks to true grilling prowess quite like perfectly grilled chicken breast.
Marked by the grill and turned a most gorgeous caramel-colored hue, the very best grilled chicken breast promises to be juicy and tender — and as versatile for quick summer meals as a good tomato. Grilled chicken has become so ubiquitous, though, that we often forget what a real stunner it can be among dry and less flavorful grilled fare.
Pound the chicken for more even cooking, brine or marinade for flavor and color, and grill over direct heat for grill marks, but finish over low heat to keep them juicy.
Grilled chicken breasts
Ingredients
■„ 2 pounds boneless, skinless chicken breasts
For the marinade and glaze
■„ ¾ cup honey
„■¼ cup apple cider vinegar
■„ 2 tablespoons Dijon mustard
â– 1 teaspoon red pepper flakes
For the brine
„■2 tablespoons kosher salt
■„ 4 cups water
Directions
For the marinade, whisk honey, apple cider vinegar, Dijon mustard and red pepper flakes together in a small bowl; set aside.
For the brine, place kosher salt and water in a large (gallon-sized) zip-top bag and stir until the salt is dissolved. Add half of the marinade, and stir to combine. Reserve the remaining marinade in the bowl for glazing the finished chicken.
Working with 1 chicken breast at a time, place a breast inside a gallon zip-top bag. Use the flat side of a meat mallet or rolling pin and pound until evenly thick. Set aside and repeat with remaining breasts. Place the chicken in the zip-top bag with the marinade and brine and massage to coat. Seal the bag and place on a baking sheet. Arrange the chicken so it is sitting in a single layer in the bag. Refrigerate at least 30 minutes or overnight.
Prepare an outdoor grill for both high direct and indirect heat. Scrape any debris from the grill grates and oil well. Remove the chicken breasts from marinade and pat dry with paper towels.
Place the chicken breast over direct heat, with the grill's grates running at an angle against the width of the breast. For the best grill marks, don't move the chicken once it has been set down and avoid pressing, prodding or poking for 3 minutes. Flip the chicken — when ready, the breasts will lift up easily for flipping. Cook the second side until grill marks appear, about 3 minutes more.
Move chicken to indirect heat (or reduce the heat to medium on a gas grill). Brush with the reserved glaze. Check the chicken for doneness with a digital probe thermometer. The chicken is ready when it registers 165 F. Brush with more reserved glaze, if desired. Transfer the chicken to a clean cutting board or serving platter and let rest 5 minutes. Slice if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to four days.
TheKitchn.com is a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.
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