Trofie al Limone: A Delightful Italian Pasta Dish

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Trofie al limone

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed:
• Large pot
• Colander
• Saucepan
• Stirring spoon
• Zester or grater
• Measuring cups and spoons

Ingredients

  

• For the Pasta:
• 400 g trofie pasta or any short pasta like fusilli or penne
• Salt for pasta water
• For the Sauce:
• 60 ml extra-virgin olive oil
• 2 cloves garlic minced
• Zest of 2 lemons
• Juice of 2 lemons about 120ml
• 200 ml heavy cream or substitute with coconut cream for a dairy-free option
• 100 g grated Parmesan cheese or nutritional yeast for a vegan alternative
• Fresh basil or parsley chopped (for garnish)
• Salt and pepper to taste

Instructions

 

• Cook the Pasta:
• Bring a large pot of salted water to a boil. Add the trofie pasta and cook according to package instructions until al dente (about 8-10 minutes). Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander.
• Make the Sauce:
• In a saucepan over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant (be careful not to burn it).
• Add the Lemon:
• Stir in the lemon zest and juice. Allow this to cook for an additional minute to combine the flavors.
• Cream It Up:
• Reduce the heat to low and pour in the heavy cream. Stir well, allowing it to simmer gently. Gradually add in the grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
• Combine Pasta and Sauce:
• Add the drained trofie pasta to the sauce, tossing to coat evenly. Season with salt and pepper to taste.
• Serve:
• Plate the pasta and garnish with freshly chopped basil or parsley. A sprinkle of extra Parmesan can be added for a finishing touch.
• Variations
• Vegetarian: This recipe is already vegetarian-friendly! You can add sautéed vegetables like zucchini, bell peppers, or spinach for extra flavor and nutrients.
• Vegan: Substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan.
• Protein-Packed: Add grilled chicken, shrimp, or chickpeas to make it a more filling meal.

Trofie al Limone is a classic Italian dish that showcases the fresh and zesty flavors of lemon, perfectly complementing the tender texture of trofie pasta. This dish is not only easy to make but also versatile, allowing for plenty of creative variations. Let me go into this delightful recipe and, from my own personal experience, let me show you how I make this vibrant pasta dish.

What to Expect

When preparing Trofie al Limone, expect a vibrant dish with a perfect balance of creamy and tangy flavors. The freshness of the lemon really shines through, making each bite refreshing and satisfying. It’s a fantastic dish for impressing guests or enjoying a simple weeknight dinner.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 0 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: $10-$15
• Cuisine: Italian
• Course: Main course
• Equipment Needed:
  • Large pot
  • Colander
  • Saucepan
  • Stirring spoon
  • Zester or grater
  • Measuring cups and spoons
  • Check out the right equipment and Ingredients that you need for making  Trofie al Limone here 

Ingredients

• For the Pasta:
  • 400g trofie pasta (or any short pasta like fusilli or penne)
  • Salt (for pasta water)
• For the Sauce:
  • 60ml extra-virgin olive oil
  • 2 cloves garlic, minced
  • Zest of 2 lemons
  • Juice of 2 lemons (about 120ml)
  • 200ml heavy cream (or substitute with coconut cream for a dairy-free option)
  • 100g grated Parmesan cheese (or nutritional yeast for a vegan alternative)
  • Fresh basil or parsley, chopped (for garnish)
  • Salt and pepper to taste
  • Check out the right equipment and Ingredients that you need for making  Trofie al Limone here 

Method

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the trofie pasta and cook according to package instructions until al dente (about 8-10 minutes). Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander.
2. Make the Sauce:
   In a saucepan over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant (be careful not to burn it).
3. Add the Lemon:
   Stir in the lemon zest and juice. Allow this to cook for an additional minute to combine the flavors.
4. Cream It Up:
   Reduce the heat to low and pour in the heavy cream. Stir well, allowing it to simmer gently. Gradually add in the grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
5. Combine Pasta and Sauce:
   Add the drained trofie pasta to the sauce, tossing to coat evenly. Season with salt and pepper to taste.
6. Serve:
   Plate the pasta and garnish with freshly chopped basil or parsley. A sprinkle of extra Parmesan can be added for a finishing touch.

Variations

• Vegetarian: This recipe is already vegetarian-friendly! You can add sautéed vegetables like zucchini, bell peppers, or spinach for extra flavor and nutrients.
• Vegan: Substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan.
• Protein-Packed: Add grilled chicken, shrimp, or chickpeas to make it a more filling meal.
• Check out the right equipment and Ingredients that you need for making  Trofie al Limone here 

Tips and Substitutions

• Gluten-Free: Use gluten-free pasta if needed. Most stores offer good alternatives now!
• Lemon Intensity: Adjust the amount of lemon juice and zest based on your preference. If you love lemon, feel free to add more!
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on low heat, adding a splash of water or cream to loosen the sauce.

Nutritional Information (per serving)

• Calories: 350
• Protein: 10g
• Fat: 22g
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 2g

Troubleshooting Tips

• Sauce Too Thick: If your sauce becomes too thick, simply add a little reserved pasta water or more cream to achieve the desired consistency.
• Overcooked Pasta: If the pasta is overcooked, it may become mushy. Always check for doneness a minute or two before the package instructions indicate.

Now that you’ve got all the details, grab your ingredients and get cooking Enjoy the delightful flavors of Italy right in your own kitchen.