This is one of the dinners I got from Blue Apron this week. In the past, I have not paid attention to vegetarian dishes. There have been so many past potlucks where I have eaten vegetarian dishes that have been tasteless. As I am learning, anyone can produce tasteless food but to me it was more obvious in what I have eaten of vegetarian food in the past.
First, this dish was easy to make. Secondly, the taste was fantastic. It was normal spaghetti but the layers of flavor added to the spaghetti made it something to remember and put it into the food I will make again file. Meyer lemons are in season in the winter and have a sweeter, more vivid taste than normal lemons. After deseeding the quartered lemon, it was marinated with some sugar and cut into eight pieces. I had zested the rind for two teaspoons of zest.
The base of the dish was cooking the marinated lemon, three cloves of garlic, a thinly sliced shallot and some crushed red pepper for just a bit of heat. The smell coming up from the pan made my mouth water. The recipe called for toasting some panko breadcrumbs with a garlic clove. I added the cooked pasta to the lemon mixture with some butter, the lemon zest and some pasta water and mixed it all up.
When I added it to the plated dish, I topped it with the toasted bread crumbs, Parmesan cheese and chopped parsley. It was like music in my mouth. The lemony pasta with a hint of sugar and garlic topped with the crunchy toasted breadcrumbs. The Parmesan added especially to the great smell and the parsley added a note of a fresh flavor. This one is definitely one I will do again.