Directions:
STEP 1
Pour the oil in a bowl and slightly mash the garlic in the oil. Remove garlic bits (if you wish).
STEP 2
Fill a large pot with water and bring to a boil and toss in the pasta. Cook until al dente, according to package instructions. Reserve 2 cups pasta water. Drain the rest of water from pasta, but do not rinse.
STEP 3
Place all ingredients in the pot with the pasta, holding back some of the cheese and parsley to add on top before serving. Toss to coat, adding more of the reserved pasta water if needed to achieve desired consistency.
STEP 4
Serve warm, with freshly grated Parmigiano Reggiano on top, and some parsley for garnish.
MAIN COURSE
Pasta Aglio, Olio e Limone
-
15m
PREP
-
15m
COOK
-
280
CALORIES
-
1
SERVINGS
This recipe was the winner of the “A Little Treat, Just for Me” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
This simple and quick pasta dish is perfect when you need a treat for yourself or want to please a table full of people. It is a great way to summon a taste of spring, regardless of the season. All you need is pasta, garlic, olive oil, fresh parsley and some lemon. Of course you also need a very generous sprinkling of grated Parmigiano Reggiano, as it will make all the difference in terms of taste. This dish pairs well with a nice glass of Pinot Noir. Enjoy.
Ingredients:
1/4 pound of pasta cooked
2 tbs of pasta water
1/4 cup parsley chopped
1/8 cup good olive oil
1 crushed garlic clove put in the oil to extract the flavor.
1/4 tsp of lemon zest
Salt and pepper to taste
1 tsp of lemon juice
1/4 cup freshly grated Parmigiano Reggiano (or more)
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano – because “nothing else compares”.
MAIN COURSE
Pasta Aglio, Olio e Limone
-
15m
PREP
-
15m
COOK
-
280
CALORIES
-
1
SERVINGS
This recipe was the winner of the “A Little Treat, Just for Me” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
This simple and quick pasta dish is perfect when you need a treat for yourself or want to please a table full of people. It is a great way to summon a taste of spring, regardless of the season. All you need is pasta, garlic, olive oil, fresh parsley and some lemon. Of course you also need a very generous sprinkling of grated Parmigiano Reggiano, as it will make all the difference in terms of taste. This dish pairs well with a nice glass of Pinot Noir. Enjoy.
Directions:
STEP 1
Pour the oil in a bowl and slightly mash the garlic in the oil. Remove garlic bits (if you wish).
STEP 2
Fill a large pot with water and bring to a boil and toss in the pasta. Cook until al dente, according to package instructions. Reserve 2 cups pasta water. Drain the rest of water from pasta, but do not rinse.
STEP 3
Place all ingredients in the pot with the pasta, holding back some of the cheese and parsley to add on top before serving. Toss to coat, adding more of the reserved pasta water if needed to achieve desired consistency.
STEP 4
Serve warm, with freshly grated Parmigiano Reggiano on top, and some parsley for garnish.
Ingredients:
1/4 pound of pasta cooked
2 tbs of pasta water
1/4 cup parsley chopped
1/8 cup good olive oil
1 crushed garlic clove put in the oil to extract the flavor.
1/4 tsp of lemon zest
Salt and pepper to taste
1 tsp of lemon juice
1/4 cup freshly grated Parmigiano Reggiano (or more)
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano – because “nothing else compares”.
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