Firey Lemon Scented Chili Pasta
Homemade chili oil that's tossed with pasta and accented with lemon juice and zest, makes a unique side dish that goes well with chicken or seafood.
Ingredients
- 1 cup olive oil
- 3 teaspoons dried crushed red pepper flakes
- 1 pound fettuccine
- 1/4 cup chili oil (see below)
- 1/2 cup chopped scallions (green part only)
- 1 lemon, juiced
- 2 tablespoons lemon zest
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
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Method
To make chili oil, combine the olive oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat about 5 minutes or until a thermometer registers 180 degrees. Remove from heat. Cool about 2 hours or until room temperature. Transfer mixture to a 4-ounce bottle; seal. Refrigerate up to 1 month. Cook fettuccine according to package directions. Drain, reserving 1 cup of the pasta water. In a large mixing bowl combine 1/4 cup of the chili oil, scallions, lemon juice, and lemon zest. Add the cooked and drained pasta. If necessary, toss with enough of the reserved pasta water to moisten. Season pasta with salt and pepper. Sprinkle with Parmesan cheese. Serve immediately.
Notes: Big flavors from the chili oil and lemon make this a perfect dish for those watching their weight.
Number of Servings: 4-6
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