19 Jun 2012
Spaghetti al limone is a nice summery pasta dish. But what do you do if you don’t quite have all the traditional ingredients?
This adventure began humbly with one lone lemon, garlic, and gluten-free spaghetti. After returning from the garden with a large handful of basil, I pulled out my beloved Flavor Bible and set to work. I began to assemble a mise en place of additional ingredients while waiting for the pasta to cook.
I am trying to limit the heavy dairy and knew we didn’t have cream of any sort. I did have almond-coconut milk and that pairs decently with lemon. I know that I should and could easily make my own almond milk but I keep forgetting to buy cheesecloth to strain it. I’m impressed that for once I actually remembered to zest the lemon before I cut it in half to juice! Once the garlic was saut