Lemon Lasagnette
This is a super little recipe that introduces a new flavour – lemon plus is versatile to add your child’s favourites like cottage cheese, ricotta, chopped eggs, left over chicken pieces, cooked peas etc. I use any kind of pasta I have on hand – rottini is always a the gem pasta here!
Serves 4
- 3/4 lb lasagnette (you can also use tagliatelle or fettucine)
- 1 lemon
- 4 Tablespoons olive oil
- 4 shallots or 1 very small onion (about 1/3 cup chopped)
- 1 Tablespoon paprika
- salt and pepper to taste
Wash the lemon and grate the rind then juice the lemon. Peel and chop up onions or shallots. In a skillet saute the onion in the olive oil, when tender but not brown, add the lemon juice and grated rind and paprika. Toss the pasta in the pan with the sauce, adding some of the pasta water if needed. Season with salt and pepper.
Amy Sherman is a writer, recipe developer, and restaurant reviewer in San Francisco. She is the editor of Cooking with Amy, a food blog, and recently wrote WinePassport:Portugal.
Visit Amy Sherman’s web site Cooking with Amy.
Tags: dinner, Dinner under 30 mins, Lasagne, lemon, pasta