Lemon Pasta - a quick and easy family favourite at our house

Our kids have had something going on every day except Fridays since the new year. Thursdays in particular, have been our crazy day. The chaos schedule starts at 2pm and it goes something like this - pick up daughter from school at west end of town, drop off at home so she can do homework, pick up son at school at the east end of town, drive him to basketball game (most often) in neighbouring town, watch game, drive son to paddle clinic in other neighbouring town directly after basketball game, drive home, make supper, pick up son with daughter in car ready for dance, drive daughter straight to dance from son's paddle clinic, drive son home to do homework, go back and pick up daughter. Thankfully there's 2 of us, but we do only have 1 car, so It's go-go-go from 2-8, after a day of work. Thankfully we have had some help from other parents with the driving some weeks and my Mom when we travel for business, but yes, Thursdays are a little much. I think every family has days like our Thursdays, and I think every family has a go-to meal for those crazy busy days. You know, the kind that you don't have to think much about, just throw it in the oven or in a pot, heat and eat. For us, it's lemon pasta. I call it my version of kraft dinner, because it's that easy, and I feel pretty good about it because I've never really been a fan of bright orange cheese in a powder form... what is that stuff anyways?!

RECIPE - Lemon Parmesan Pasta with Crumbled Pancetta
Serves 4
Prep / Cook Time: 20 mins

lemon pasta

INGREDIENTS

  • spaghetti noodles (enough to serve 4)
  • 2 organic lemons
  • 1/2 cup fresh parmesan
  • about 9 thin slices of pancetta from the deli (optional)
  • 2 garlic cloves
  • 3 table spoons butter (or substitute olive oil)
  • dash of salt
  • sprinkle of fresh ground pepper
  • olive oil
  • fresh basil (optional)

I honestly don't even know the original recipe I followed for this. Over the years I'm sure I kind of modified it and it seems to work, so this is what I do.

Directions

Boil spaghetti noodles for about 11-12 minutes or until al dente.

While spaghetti is cooking, fry pancetta in a tiny amount of olive oil in frying pan until crispy, set aside.

While pasta and pancetta is cooking, take a large serving bowl and add 1 tablespoon of butter, slightly melted (or olive oil if you prefer) to the bowl. Peel 2 cloves of garlic, slice and rub the inside of the bowl with the garlic, coating the bowl with butter and garlic. Press those garlic cloves into the bowl. Squeeze 1 organic lemon into the bowl. Organic makes a huge difference with this recipe - they have far less peel, way more flavour and a lot more juice than non organic. Don't be fooled by how good non-organic lemons look! Add a sprinkle of salt and fresh ground pepper to the bowl. Add 1/2 cup of fresh grated paremsan to the bowl

One the pasta is cooked, rinse in cold water briefly and drain thoroughly. Add pasta to the bowl and toss. Add 1 more fresh squeezed lemon and 1 more tablespoon of butter, optional fresh basil, and toss it all thoroughly. Serve in individual bowls or on plates and top with additional parmesan and crumbled pancetta.

Enjoy!

From Our Blog

We're retiring from shows + plus, a shipping update

The title says it all, and it's true. It's time, and it feels right. After 14 seasons, we have decided it's time to wrap up the Craft Show and Christmas Market chapter in our lives and really start to enjoy the holidays. Our kids are getting older and through the years we have loved doing these shows, but the only downside it that it has also meant being away from our kids for a few weeks and for a very fast paced December served with a side of exhaustion for us all.

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