Spaghettini with Lemon Zest and Chives

Does this look fresh and enticing? The above simple ingredients are what you dress the spaghettini with.

This is about as simple as dinner can get during the summer. Long gone are the days when pasta had to be drenched in sauces (don't get me wrong, if it is a white sauce...like alfredo....I can't get enough.) If you prefer meat with your meal, grill some chicken on the side. Pick a few fresh tomatoes off the vine (you might need to come to my house for that!) and call it a happy day.

Since David was gone last night on a Scout trip, and I had fresh lemons on my counter jumping up and down trying to get my attention, I decided that if I'm wishing for spring or summer, I might as well cook for spring or summer. This was my dinner last night....fresh lemon and pasta. Simple. Delightful.

Spaghettini with Lemon Zest and Chives

Serves 4

1 pound spaghettini, or thin spaghetti
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1 cup ricotta salata cheese, or Parmesan, coarsely grated (I use Parmesan.)
2 tablespoons fresh chives, or scallion greens, thinly chopped Salt and pepper



In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.





Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl.



Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.


Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.


note: I love having chives in my greenhouse but even if you have them planted outside, during the winter you can brush off the snow and usually find green ones.