Lemon & Herb Spaghetti

So, did I tell you the hilarious story about my Indigo, The one that involves her layering no less than 17 pieces of clothing on to her body? No? Well sit on back ya’ll.


Picture this. . . . .


After 32.5 minutes of book reading, toddler huggin, and general stalling…by the toddler, Indigo finally fell asleep. Mom went downstairs and began re-doing her kitchen cabinets. Dad was busying himself by exercising the remote control (if not properly utilized they can break you know!!).


Fast forward 2 hours later, and this is what went down.









Indigo woke up, girlfriend had to pee and is freshly potty trained. Indigo scurried into to her bathroom and all 3ft of her tried with all her might to climb the toilet…


FAIL


Failing to a toddler is heartbreaking, they only want to please you and I assume her bottom lip protruded when she peed all over the floor. Being that she is a smart gal, she hatched a plan.









She ran into her room and disrobed, placing the wet clothes in her trash bin. She then proceeded to find a new outfit. With 3 shirts, 2 skirts (over her arms), and 4 pairs of pants (on various parts) she was ready for her debut…and that is how the husband found her.








INGREDIENTS
Delightfully borrowed from Smitten Kitchen
{Printable Recipe}

1 pound spaghetti or linguine
Salt
3 lemons
1/4 cup extra virgin olive oil , plus additional for serving
1/4 cup heavy cream
½ cup of Parmesan, plus more for the final product
Ground black pepper
1 cup chopped basil or chives…or both! Live dangerously.


PS – I tried both and preferred the basil, but chives rocked it out too. Lemon is the true star. Might I also add, I ate this no less that 5 days in a row – It re-heats well! Perfect for a nice week at work.









DIRECTIONS

Cook linguine or spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot. (You’ll have fewer dishes to wash if you use this pot to assemble the dish as well.)


While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.









Drain pasta, reserving 1 1/2 cups of pasta cooking water. Dry out your pot, then boil the olive oil, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. Add the cheese and 1/4 cup lemon juice and toss everything together. Add more pasta water, 1/4 cup at a time, until the noodles are nice and loose.









Add remaining Lemon Juice, then toss in the basil or chives.


When serving top with more fresh herbs and some more parm, and Olive oil..and bread…and maybe some wine?