Thursday, October 21, 2010

Lemon and Parmesan Capellini with Herb Bread

This recipe comes courtesy of “15 Minute Vegetarian” cookbook. Along time ago I was a vegetarian. I wasn’t a good vegetarian as I never could get all my proper proteins and ended up looking kinda sickly. So I decided to go back to eating meat after 5 years. I still like to cook vegetarian though. I’m just as happy to have meat only once or twice a week. This is a simple, lemony, garlicy dish that’s sure to please. You will not miss the meat.
1/2 multigrain baguette
1/2 cup butter, softened
2 tbsp chopped fresh herbs (rosemary, thyme, oregano) (Dried works too)
Good handful of dried or fresh capellini
1 cup single cream
3 oz parmesan, grated
finely grated rind of 1 lemon
salt & pepper
  1. Preheat over to 400deg F. Cut the baguette into thick slices.
  2. Put the butter in a bowl and beat with the garlic had herbs. Spread thickly over each slice of bread.
  3. Reassemble the baguette. Wrap in foil, support on a baking sheet and bake 10 minutes.
  4. Meanwhile cook your pasta.
  5. Pour the cream into another pan and bring to the boil. Stir in Parmesan and lemon rind. The sauce should thicken in about 30 seconds.
  6. Drain pasta, return it to the pan and toss with the sauce. Season to taste and sprinkle with a little chopped fresh parsley and grated lemon rind, if desired. Serve with hot bread. 
Serves 2

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