Monday, April 4, 2016

Lemon & Parmesan Cellentani

This Lemon & Parmesan Cellentani is so good and only takes 15 minutes to make!

Dinners like this cellentani are great to keep in mind when you want dinner ready fast! It's flavorful and uses ingredients most of us always have in our kitchens. 

I love cellentani pasta but any short grain pasta is perfect for this dish. If you'd like, grilled shrimp or chicken is great mixed in or served with this pasta.

Lemon & Parmesan Cellentani
  • 1 (1 lb) box cellentani pasta
  • 2/3 cup shredded parmesan
  • 1/2 cup chopped onion
  • 3 to 4 tablespoons lemon juice
  • 3 tablespoons olive oil (I used extra virgin)
  • 3 tablespoons butter
  • 2 tablespoons pesto or about 1 tablespoon dried italian seasoning (I used my Spinach Pesto)
  • 1 tablespoon chopped garlic
  • red pepper flakes, as desired (optional)
  • salt, to taste
  • pepper, to taste
  • about 1 cup pasta water, as needed
Boil pasta according to package directions for al dente. Drain pasta but reserve about 1 cup pasta water. Set aside. 

In a dutch oven or large skillet, add oil and butter. Allow to melt over medium heat and add onions, garlic, and pesto. Cook until softened and lightly browned. Carefully add lemon juice and stir to combine. Add salt, pepper, and red pepper flakes, if desired. Toss in pasta and toss to coat. Add parmesan and toss again. Taste for seasoning, adding salt and pepper if needed. If the pasta seems dry, add pasta water, about 1 tablespoon at a time, until the sauce is coated on the pasta. Serve and enjoy!

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