Lemon Pepper Pasta to the rescue tonight.
Over the past years while raising my kids I’ve worked in many capacities but for the most part it has been from home or on location for photo shoots. I have been able to be available to my family at any given time. In October I threw my family for a loop by accepting a new job as a set stylist. Working long days and even longer weeks has been a bit of a culture shock but I LOVE IT. I’m spending my days with a team of young creatives who are dynamic at their craft. I won’t bore you with how fulfilling it is to be valued for my abilities and how great it feels to receive a pay check for doing something I love to do.
I thought life would fall apart without me here but happily everyone is adjusting beautifully. It’s a bit like when my oldest got on the school bus for the first time. I wanted him to be a confidant kid but when he jumped right up on that bus and left without a hesitating glance or a single tear I was secretly sad. He didn’t need to cling to me. In the same way my kids have not missed a beat in my absence. They’re happier to see me when I’m home and they truly want to help. I’m so proud of them for how enthusiastically happy they are for my opportunity. I find that the busier I am the more efficient I am. I think I’m much more productive when I’m busy than when I have all day free.
One area that has suffered in my absence, believe it or not, is cooking meals. I now need to be a much better planner. Ugh! This has never been my strong suit. So, there are days when I’m pulling something together quickly. Or, in honesty, not at all. I write a weekly post for Heinen’s Fine Foods called 4pm Panic. It’s kind of ironic that the advice I’ve been giving readers about how to avoid the panic of what to make for dinner is now very practical advice I need to live by. I started this blog to archive the meals I serve my family so they will have all their favorite recipes in one place (and a note or two from MOM) Going into 2016 I’m hoping to continue to share our family favorites but I’m also looking for ways to be healthier. With so much talk of GMO’s and superfoods it’s important to me to make sure I’m giving my family the best.
Today’s recipe is a throw together that you won’t find on the superfoods list. Pasta! It’s not low calorie but on a cold winter evening it hits the spot. You can lighten it up with coconut milk or half and half instead of cream. I told you this was a throw together dinner. I didn’t have any meat in the house, but if you want to add a protein it would be delicious with grilled chicken or shrimp.
Lemon Pepper Pasta
- pinch Kosher salt
- 12 ounces fettuccine
- 2 tablespoon2 unsalted butter
- 1 large shallot, minced
- 1 1/4 cups heavy cream
- 1 large egg yolk
- 1 to 2 teaspoons finely grated lemon zest
- 1/3 cup grated pecorino cheese, plus more for garnish
- Freshly ground pepper
- Crusty bread and chopped parsley, for serving (optional)
Note: Tonight I’m serving a side of asparagus but you can easily add it into the pasta if you like.
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
- Meanwhile, melt the butter in a skillet over medium heat.
- Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
- In a separate bowl, whisk the cream, egg yolk and lemon zest.
- Reduce the heat to low and add the cream mixture and cheese to the skillet.
- Cook, whisking, until slightly thickened, about 2 minutes.
- Season with salt and 2 to 3 teaspoons pepper.
- Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce.
- Divide among bowls and garnish with more pecorino.
- Serve with crusty bread, if desired.