Mmmamacello Pasta

Last Thursday, when Conservative Boy was busy golfing, I looked for a light, easy, meat-free pasta to make.

Don't look so surprised. I'm always looking for something light, easy, and meat-free when C.B. is gone.

This time, I stumbled upon a terrific recipe on the Rachael Ray magazine website. With a piece of crusty bread and a glass of vino, Mamacello Pasta was the perfect Thursday evening patio meal. And did I mention it was easy?


Here's what you do:

Start boiling a pot of water for pasta. Once it's boiling, you'll add a pound of linguine and plenty of salt and cook the pasta until it's al dente.


While the water boils, heat a deep skillet over low eat and add 3 tablespoons extra virgin olive oil. Once the olive oil is warm, add 4 finely chopped garlic cloves and two pinches of red pepper flakes. Then turn off the heat and set the garlic aside for about five minutes.


Now raise the heat to medium, add 1/2 cup dry white wine (pour yourself a glass while you're at it) and the zest of 2 lemons. Boil the liquid to reduce the wine by half (about 3 minutes).


Once the pasta is almost cooked, add a ladle of the pasta cooking water to the skillet and stir in 1/2 cup of heavy cream. When the cream is warmed through, whisk the juice of one of those lemons you zested into the sauce and season with salt. Drain the pasta and toss it with the sauce, then let it stand for about a minute to soak up the sauce.


Toss in a handful of flat-leaf parsley (chopped), a cup of shredded basil (about 20 leaves), and a couple of handfuls of freshly grated cheese (I did a moz-asiago mix, Rach reccomends Parmigiano-Reggiano or Pecorino Romano).


Serve immediately. Preferably, as I believe I mentioned, with bread and wine. On the patio.


Enjoy!