Chicken Puttanesca

 

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Chicken Puttanesca

Ingredients

1 1/2 tablespoons olive oil, divided

4 (4-ounce) skinless, boneless chicken breast cutlets

½ cup instant flour (Wondra)

½ cup minced fresh onion

3 garlic cloves, minced

2 cups chopped tomatoes

1/4 cup sliced green olives

1 tablespoon chopped fresh oregano or ½ teaspoon dried

1 1/2 teaspoons capers, chopped

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1 teaspoon anchovy paste

Directions

Salt and pepper cutlets and lightly coat in flour

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to the pan; swirl to coat. Add chicken to pan; cook 5 minutes or until done, turning once. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil, onion, and garlic; sauté 1 minute. Add tomato and the remaining ingredients. Bring to a simmer, and cook for 10 minutes or until sauce is slightly thickened, stirring occasionally. Return chicken to the sauce and heat. 

Serve over pasta

Spicy Spanish Garlic Shrimp Over Paella Rice Cakes

 

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Any leftover rice can work in this dish. I had leftover paella rice and that works well with the Spanish shrimp.

Spicy Spanish Garlic Shrimp 

Ingredients

1 lb large shrimp peeled and deveined

Kosher salt

1/4 cup olive oil

5 large garlic cloves, grated

1/2 teaspoon red pepper flakes 

1 teaspoon smoked paprika

2 tablespoons dry sherry 

2 tablespoons fresh lemon juice

Chopped fresh parsley for garnish

Paella Rice Cakes, see the recipe below

Directions

In a large skillet, fry the rice cakes until golden brown on both sides and place on a platter. Use the same skillet to saute the shrimp.

Pat the shrimp dry and season with kosher salt. 

Heat the oil over medium heat until shimmering but not smoking. 

Add the shrimp, garlic, red pepper flakes, and paprika. Cook briefly, and toss regularly until the shrimp are pearly pink.

Cook another minute. Remove the pan from the heat.

Stir in sherry lemon juice. Garnish with parsley and serve the shrimp over the rice cakes.

Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

Paella Rice Cakes

Ingredients

2 cups leftover cooked paella rice, without meat or seafood.

1 tablespoon flour

1.2 cup grated Gruyere cheese

1 egg

Panko breadcrumbs

Olive oil

Directions

Combine the rice flour cheese and egg until well blended. Form into 4 equal patties and coat each patty in panko crumbs. Refrigerate for an hour or longer.

Add enough oil to cover the bottom of a large skillet. Heat until shimmering. Cook the rice cakes until golden brown on both sides. Place on a plate and cook the shrimp in the same skillet.

Tuscan Kale

Ingredients

1 tablespoon olive oil

Salt and pepper to taste

1 garlic clove - minced

1 bunch Tuscan kale, stems removed and leaves coarsely chopped

Directions

Wash well and add to the saucepan with water on the leaves. don;/t drain, just pick up the leaves with your hands from the washing water.

Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, and olive oil. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

AIR FRYER BONE-IN Breaded PORK CHOPS

 

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AIR FRYER BONE-IN Breaded PORK CHOPS

Ingredients

2 bone-in thick pork chops, about 12 oz each

4 teaspoons honey mustard

1 tablespoon all-purpose seasoning

1 cup cornflake crumbs

Directions

Mix the all-purpose seasoning with the cornflake crumbs. Spread 1 teaspoon of honey mustard on each side of the pork chops and dredge in cornflake crumbs.

Chill in the refrigerator for an hour or two.

Preheat your air fryer to 400 degrees.

Place breaded pork chops into the air fryer in one layer and cook for 16 minutes turning the chops over after 8 minutes.

Sauteed Peas

Ingredients

1 tablespoon olive oil

1/4 cup chopped red onion

1 small clove garlic, minced

1 celery stalk including the leaves at the top, finely chopped

10 ounce frozen peas (or 2 cups fresh peas)

1/4 teaspoon salt

1/2 teaspoon pepper

Directions

Heat oil in a medium skillet over medium heat add onions and cook until tender.

Add celery and peas.

Cook until peas are heated through (about 6 minutes).

Stir in salt and pepper.

 

Oven Baked Sweet Potatoes

Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

Serve with desired toppings.

 

Pan-Seared Filet Mignon Dinner

 

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Pan-Seared Filet Mignon

2 servings

Ingredients

2 Filet Mignon about 1 ½ inch thick and about 8 oz

1 tablespoon butter or butter

salt and pepper to taste or 7:2:2

Directions

Preheat oven to 400°. Start with 1 ¼ to 1 ½ inch thick filets, about 8 oz each, and trim well. Rest at room temperature for 30-60 minutes if you have time.

Pat dry well with paper towels. Season all sides to taste with the seasoning of your choice. Just kosher salt and black pepper or all-purpose seasoning - 7:2:1 and 7:2:2 are enough.

In a cast iron or other oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. When hot, sear both sides of the filets for 2-3 minutes—sear, flip, sear, and a final flip before going into the oven.

Transfer to the preheated oven. Cook to your desired internal temperature minus about 3°-4°. Medium-rare takes about 8-10 minutes to get an internal temp of about 135°- 140°. Check the internal temperature when the meat goes into the oven if you want it rare. Also, check the temperature a few minutes early to prevent overcooking.

Remove from pan and tent lightly with foil on a plate and rest for 5-8 minutes before cutting.

Braised Mushrooms

Ingredients

2 tablespoons olive oil

1 shallot, finely chopped

1 1/2 teaspoons kosher salt, divided

3 (10-ounce) packages of cremini mushrooms, trimmed and quartered

4 sprigs fresh thyme

2 tablespoons dry Marsala, sherry, or white wine, optional

1/2 cup chicken or vegetable broth

1 tablespoon unsalted butter

Directions

Heat a large straight-sided skillet over medium-high heat. Add the oil and heat for another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.

Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium, and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter, and serve.

Serve this entree with baked potatoes and your favorite salad.

Shrimp Scampi Sauce Over Tagleatell Pasta

  

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Serves 6

Ingredients

1 pound tagliatelle pasta

Coarse salt

1cup pasta water 

Olive oh 

Shrimp

1 stick butter

¼ cup extra-virgin olive oil, 

2 pounds large shrimp, peeled and deveined

Freshly ground black pepper

5 garlic cloves, minced

1 shallot, minced 

1/2 teaspoon crushed red pepper flakes

Salt

1 1/2 tablespoons freshly grated lemon zest

Juice of 1 lemon

1/4 cup chopped fresh parsley leaves

Directions

Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1 cup of the pasta water.

In a large skillet add all sauce ingredients and cook. Add shrimp and cook only until light pink.

Add pasta water and olive oil to the cooled pasta. Plate pasta and top with shrimp and sauce 

Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 1/2 teaspoons of oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.

Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice. 

Add pasta to cooking pot cooked pasta, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.

Beacgy Summer Dinner

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I live in a beach community where seafood is plentiful, so many of our meals are seafood-based.

This dinner menu showcases some of our favorites.

You can make crab cakes from scratch or purchase them from your store’s fish department. I like to make a complete recipe and store the cakes in the freezer in packages of two. See the recipe below.

Shrimp and Crab Cakes Cooked in Garlic Butter

2 servings 

Ingredients

2 prepared crab cakes, store-bought or homemade

8 medium shrimp, peeled and developed 

¼ cup butter

2 garlic cloves, grated

1 tablespoon lemon juice

Directions

Heat butter in a medium skillet and cook the crab cakes on both sides until brown and crunchy. Remove to serving plates add the shrimp to the skillet and cook just until lightly pink, about 2-3 minutes. Add to the plates with the crab cake. 

Add lemon juice to the skillet and deglaze. Pour the sauce over the fish and serve.

½ cup chopped celery

1 cup crushed Saltine crackers

3 tablespoons mayonnaise

1 tablespoon Dijon-style mustard

1 teaspoon Old Bay Seasoning

¼ teaspoon red hot pepper flakes

2 teaspoons Worcestershire sauce

2 tablespoons finely chopped parsley sprigs

½ cup finely chopped scallions

½ teaspoon salt

¼ teaspoon freshly ground pepper

1 pound crab meat, lump preferred, shell and cartilage removed

½ cup finely ground fresh bread crumbs

¼ cup vegetable oil

 

Directions

In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt, and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.

Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.

Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes for 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons of oil if necessary. Drain on paper towels.

Stove Top Mac and Cheese

Ingredients

8 ounces small shell macaroni 

1 cup milk 

2 tablespoons all-purpose flour 

1 teaspoon dry mustard 

Cayenne to taste (optional) 

1 cup shredded cheddar cheese 

1/4 cup shredded parmesan cheese 

Salt and pepper to taste

Directions

Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 8 minutes. Drain well. 

Meanwhile, whisk together milk, flour, mustard, and cayenne in a large saucepan until completely blended then cook over medium heat, stirring constantly, until thickened, 6 to 8 minutes.

 Add cheese and stir gently until melted, then add the drained pasta to the sauce. Season with salt and pepper, stir well and serve hot.

Homemade Coleslaw

Ingredients

16 oz package of coleslaw mix

1 cup shredded carrots

2 scallions finely chopped

Dressing

1 tablespoon honey or another sweetener

1 teaspoon salt and ½ teaspoon pepper

1/4 teaspoon celery seed

2 tablespoons mayonnaise

2 tablespoons sour cream

2 tablespoons heavy cream

1 tablespoon white wine vinegar

1 teaspoon lemon juice

Directions

In a medium serving bowl with a cover, combine the dressing ingredients using a whisk.

Add the shredded cabbage, carrot, and scallions and stir gently to mix.

Refrigerate for several hours before serving.

Dumpling Soup and Scallion Pancakes

 

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Easy Dumpling Soup

Ingredients

2 quarts chicken broth

4 tablespoons of low-sodium soy sauce

2 garlic cloves, minced

1 tablespoon freshly grated ginger

2 cups chopped bok choy

12 Store-bought frozen pork or chicken dumplings

1 heaping tablespoon sesame oil

6 green onions diced

Hot sauce

Directions

In a large pot, bring the chicken broth, bok choy, soy sauce, and grated ginger to a boil. 

After boiling for a few minutes, carefully add in your frozen dumplings. Let the dumplings cook for about 4 minutes, or until 

warmed through. Turn off the heat.

Drizzle the sesame oil over the top and scatter the diced green onions over the top as well. Serve and enjoy immediately.

Don't forget the hot tea.

Chinese Scallion Pancakes

Ingredients

2 cups all-purpose flour

1 ⅔ cups water

¼ cup pure sesame oil

¾ teaspoon salt

2 bunches scallions (green onions/salad onions) (about 10)

oil - for cooking

Directions

Mix the flour, water, sesame oil, and salt in a large bowl using a whisk until smooth. Set aside.  

Wash and finely chop the scallions, discarding the roots and the tips of the green tops. Using your fingers, quickly break apart the chopped scallions to separate the layers. Mix into the batter. 

Heat about 2 teaspoons of oil in a large frying pan on medium-high heat. When the pan is hot, swirl the oil around so it coats the pan. 

Quickly ladle on the batter in the shape of a ring, then immediately use a spatula to spread the batter to fill the ring, and spread the batter outward to make the pancake into a circle (I use about ¾ cup of batter for each pancake on a 10-inch pan). The batter will cook quickly on the hot pan, so just spread it around as much as you can. 

Cook the pancake for about 4 minutes, periodically lifting the pancake up to check if the bottom has browned. When the scallion pancake has browned on the bottom, lift the pancake up with a spatula, quickly add a bit more oil to the pan, and flip the pancake. 

Cook for another 4-5 minutes until the bottom is browned. Remove from heat and set on an oil-absorbing paper (or paper towel) to remove the excess oil. Repeat with the remaining batter. 

Dipping Sauce

1/4 cup of soy sauce

2 tbsp rice vinegar

1/4 cup of water

2 tsp sugar

1 tbsp green onions, diced

1 clove of garlic, minced

1/4 tsp fresh ginger, minced

2 tsp sesame oil

1/4 tsp sriracha

Mix together in a serving bowl.

Lasagna With Meat Sauce

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A Father's Day Favorite. In our house it is never too warm for lasagna and with no-boil noodles, the process is quick.

Italian-American Meat Sauce

Makes about 8 cups

Ingredients

2 35-ounce cans San Marzano tomatoes

¼ cup extra-virgin olive oil

2 medium yellow onions, diced (about 2 cups)

8 garlic cloves, peeled and chopped fine

1 pound ground beef

1 pound ground pork

Salt

¾ cup dry white wine

⅓ cup tomato paste

4 bay leaves

1½ teaspoons dried oregano, crumbled

4 cups hot water

Directions

Pass the tomatoes and their liquid through a food mill fitted with a fine blade. Set aside. 

Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, dump in the garlic, and cook, stirring, until the garlic is lightly browned, about 2 minutes.  Add the ground beef and pork and season lightly with salt. 

Cook, stirring to break up the meat, until the meat changes color and the water it gives off is boiled away for about 10 minutes. Continue cooking until the meat is browned about 5 minutes. 

Add the bay leaves and oregano then pour in the wine. Bring to a boil and cook, scraping up the brown bits that cling to the pot, until the wine is almost completely evaporated. 

Pour in the tomatoes, then stir in the tomato paste until is dissolved. Season lightly with salt. Bring to a boil, adjust the heat to a lively simmer and cook, uncovered, stirring often, until the sauce takes on a deep, brick-red color, 2 to 3 hours. Add the hot water, about 1/2 cup at a time, as necessary to maintain the level of liquid for the length of time the sauce cooks. 

Skim off any fat floating on top and adjust the seasoning as necessary. The sauce can be prepared entirely in advance and refrigerated for up to 5 days, or frozen for up to 3 months.

Easy Meat Sauce Lasagna

3 cup ricotta cheese

¾ cup grated Parmesan cheese

2 eggs

6 cups Meat Sauce

12 lasagna noodles, cooked and drained

12 ounce shredded mozzarella cheese (about 3 cups)

HOW TO MAKE IT

Stir the ricotta cheese, 1/2 cup Parmesan cheese, and eggs in a medium bowl and set it aside. Spoon 2 cups beef mixture into a 13x9x2-inch baking dish. Top with 4 lasagna noodles, half the ricotta cheese mixture, and half the mozzarella. Repeat the layers. Top with the remaining 4 lasagna noodles, sauce, and Parmesan cheese.

Bake at 400°F, for 30 minutes or until the lasagna is hot. Let stand for 10 minutes before cutting.

Taco Salad For Dinner

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Ingredients

1 lb ground beef or turkey

1/4 cup taco seasoning, homemade or store-bought, see recipe below

Shredded Iceberg lettuce, as much as you would like

1 medium tomatoes, diced

1/4 of a red onion, chopped

⅓ of a bell pepper, finely diced

1 celery stalk, finely diced

¼ cup peeled and diced cucumber 

½ of  a  (15 ounces) can of reds  kidney beans, drained

1 cup of cheddar cheese, shredded

Ranch Dressing

White and Blue tortilla chips

Salsa

Directions

Brown ground beef, drain grease, add taco seasoning, and follow the directions on the package or in my recipe. Let it come to room temperature.

In a mixing bowl, combine the lettuce and vegetables. Mix well. Mix well. And divide between two salad serving dishes. Spoon some of the beef mixture over the lettuce in each bowl. Top with cheese.

Serve the salad with Ranch dressing, tortilla chips, and salsa. We also had corn on the cob fresh from the farm as a side.

Seasoning Mix for Tacos

2 tablespoons chili powder

5 teaspoons paprika

4½ teaspoons ground cumin

3 teaspoons onion powder

3 teaspoons salt

2½ teaspoons garlic powder

1/8 teaspoon cayenne pepper

In a bowl, combine seasonings and store in an airtight container in a cool dry place for up to 6 months.

Yield: 3 batches

To Prepare Taco Meat: In a saucepan, cook 1 pound ground beef over medium heat until no longer pink; drain. Add 2/3 to ¾ cup water and 8 teaspoons of seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Trout Almondine and Summer Squash Torte

 

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Trout Amandine

Serves 2

Ingredients

2 trout filets, skin on

coarse salt and freshly ground pepper

all-purpose flour

vegetable oil

7 tablespoons unsalted butter

½ cup sliced almonds

2 tablespoons chopped fresh parsley

juice of ½ lemon

Directions

Season the trout on both sides with salt and white pepper. Dredge lightly with flour and shake off any excess. 

Heat a large skillet or sauté pan over medium-high heat. When the pan is hot, cover the bottom of the pan with vegetable oil. Add the trout, skin side down, and press down on the fish with a spatula to set the skin. Add 1 tablespoon of butter. Saute until the skin is crispy and browned, about 2 minutes. Turn over and cook for 30 seconds. Transfer to two dinner plates.

Melt the remaining 6 tablespoons butter in the skillet. Add the almonds and sauté, stirring, until they're lightly browned. Add the parsley Turn off the heat and squeeze in the lemon juice. Spoon the sauce over the fish and serve immediately.

Summer Squash and Potato Torte

Ingredients

1 bunch green onions, thinly sliced

1 cup grated Parmesan cheese

2 tablespoons all-purpose flour

1 tablespoon chopped fresh thyme

1 1/2 teaspoons salt

3/4 teaspoon ground black pepper

2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds

12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds

6 teaspoons olive oil

Directions

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Mix remaining green onions, cheese, flour, thyme, salt, and pepper in a medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in the bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of the cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of the cheese mixture. Top with 1/6 of the potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of the cheese mixture and press gently to flatten. Repeat the procedure with a second cake pan and the remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Stuffed Eggplant And Creamy Cavatelli Pasta

  

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Stuffed Eggplant

2 servings 

Ingredients

1 (12 - 15 oz) eggplant, halved lengthwise

3 tablespoons olive oil, divided

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 Italian pork sausage links casings removed {chicken and turkey sausage work just as well}

¼ cup chopped onion

1 small sweet Italian frying pepper, finely chopped 

2 cloves garlic, minced

2 tablespoons chopped fresh basil

1 cup Marinara sauce

½ cup Italian seasoned bread crumbs, divided

1/2 cup grated Parmesan cheese, divided

Directions

Preheat the oven to 350 degrees F (175 degrees C). 

Sprat a rimmed baking dish with cooking spray.

Cut around the edge of the flesh in each eggplant half using a sharp paring knife or a seated spoon leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving a 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.

Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.

Heat the remaining 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add sausage, onion, popper, and garlic; stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add Marinara sauce; cook and stir for 5 minutes. Mix in ¼ cup of bread crumbs and 1/4 cup Parmesan cheese.

Stuff the mixture into eggplant shells. Combine remaining bread crumbs and cheese in a small bowl; sprinkle over stuffing.

Bake in preheated oven until eggplant is tender, 45 to 50 minutes.

Creamy Lemon Zucchini Pasta

3-4 Servings

Ingredients

1 large zucchini, not more than 15/16 oz.

½ cup chopped onion

2 large garlic cloves, minced

3 tablespoons extra-virgin olive oil

¼ teaspoon crushed red pepper flakes

1teaspoon kosher salt

Freshly ground black pepper

8 oz. Short Italian pasta, such as Cavatelli

1 lemon

¼ cup Parmesan, plus more for serving

¼ cup (lightly packed) basil 

¼ cup heavy cream

Directions

Place a clean kitchen towel in a large bowl (or on a large cutting board). Trim zucchini and cut into thin 1-inch long strips. 

Sprinkle with salt and let rest 30 minutes.

Gather the ends of the towel together, then squeeze over the bowl to extract water from the zucchini.

Bring a large pot of salted water to a boil. Cook pasta according to the instructions for al dente. Reserve 1 cup of the pasta cooking water, Drain and set aside. 

Juice 1 lemon into a small bowl. . Very coarsely tear or chop ¼ cup (lightly packed) basil leaves.

In the empty pasta cooking pot, heat 3 tablespoons extra-virgin olive oil in a skillet over medium-high. Add crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Season generously with freshly ground black pepper and add zucchini, onion and garlic. Cook until the zucchini is very tender, about 10 minutes.

Reduce heat to medium-low, add the cooked pasta, ½ cup pasta cooking liquid, and heavy cream, and stir to combine. Stir we;;.

Add cheese, another ¼ cup pasta cooking liquid over the top, and cook, stirring with a wooden spoon, and add more pasta cooking liquid if needed, until a creamy sauce that coats the pasta forms, 2–3 minutes.

Remove the pot from heat and stir in 2 tablespoons of lemon juice. Taste and season with more salt and black pepper and add more lemon juice (you may want to add an additional 1 Tbsp.). Stir in basil.

Serve pasta topped with more grated Parmesan.