Lemon Shallot Bucatini
Bucatini is similar to a spaghetti noodle, but it is thicker with a hollow middle, making it ideal for soaking up the lemony sauce
Loading ...April 8th, 2012
Recipe by Paula Bowman Photography by Michael Alberstat Food Styling by David Grenier
Servings
2Prep Time
15 minutesCook Time
20 minutesIngredients
- 1 package (450g) bucatini pasta
- 1/2 cup thinly sliced shallots
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 3/4 teaspoons chili flakes
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh Italian parsley
- 1/2 cup walnuts, toasted and roughly chopped
- 1 1/2 cups grated Parmesan
- Chef's Tip: If you see Meyer lemons at your local supermarket, give them a try. They’re sweeter, have less pith than regular lemons and work well with this recipe.
Directions
Cook pasta in a large pot of boiling water until al dente, about 7 minutes. Drain, reserving 1 cup cooking water.
Heat a large skillet over low heat and add shallots, olive oil, garlic and red-pepper flakes. Cook until shallots are soft and translucent, about 5 minutes. Add lemon and lime juice, and 3/4 cup reserved cooking water. Turn up heat and cook until broth is slightly reduced, about 3 minutes.
Add pasta, parsley, walnuts and half of cheese to skillet and toss. Season with salt and freshly ground black pepper. Add remaining pasta water to thin sauce if too thick. Garnish with remaining cheese.
Nutrients Per Serving
Nutrients per serving: 700 calories, 28 g fat, 22 g protein, 92 g carbs, 4 g fibre. Excellent source of folate and iron.
