Lemons in the morning, lemons in the evening, lemon at suppertime

The food:

Fresh fettucine with roasted chicken and broccoli rabe

P1010418

The story:

I like lemon juice and zest in just about everything, savoury or sweet. I added lemon zest to the blueberry pie in my last post below, it’s an integral ingredient in the hummus I make every two days for my sons to snack on, and I love it with pasta, as in this recipe for Fresh Fettucine with Roasted Chicken and Broccoli Rabe (and lemon!) from known lemon booster Giada Laurentiis, featured in her book Giada’s Family Dinners.

I whipped this up the other night as a way to use some leftover roast chicken, indulge in my favourite fresh (and inexpensive!) pasta from Pusateri’s, an upscale gourmet shop in Toronto, and to get my evening fix of lemon. The recipe takes a little more time and trouble than you might expect after reading it (washing and trimming the rapini/broccoli rabe is a bit of a chore) but the result is a big dish of lemony comfort food.

Two mid-sized bowlfuls of washed and chopped rapini cook down dramatically to complement but not overwhelm 3/4 of a pound of fresh pasta as shown above.

Two mid-sized bowlfuls of washed and chopped rapini cook down dramatically to complement but not overwhelm a half pound of fresh pasta as shown above.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s