Fresh Lemon and Chile Pasta
Recipe by Andy Baraghani | Total time: 20 minutes This quick, deeply comforting pasta is creamy, but balanced by the zing of fresh lemon. Loosely based on Italy's pasta al limone, this simple recipe combines butter, Parmesan and lemon juice with some reserved pasta water to form a velvety sauce that comes together in the pasta pan along with everyday heroes: garlic, green chile and some cream. To squeeze as much tang from a single lemon as possible, zest is also added to the vibrant sauce, giving the dish a wonderful, sunny scent. The lemon cuts through the richness and keeps your fork twirling for more. Serve this bright and easy pasta dish on its own to perk up a weeknight or with chicken piccata or simple roast chicken for a special dinner, ideally eaten outside in the late-setting sun. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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