Last Night's Dinner #29: Pasta al Limone & Millefeuilles

My goal this week is to use up ingredients that I have in the fridge and pantry. I tend to go nuts at the grocery store and have been taking way too many trips to Whole Foods. So as a challenge to myself, I can only cook with ingredients that I already have (yikes!)

So last night, I made the most simple pasta dish that you can possibly make - well that's a lie because my grandmother actually used to feed us spaghetti and butter as an after school snack... hmmm, maybe I'll make that tonight ;-)

Pasta al Limone
Recipe adapted from travelingtoitaly.com
Prep time: 5 mins
Cooking time: 7 mins
Difficulty: Extremely easy

You'll need:
1/2 package of spaghetti
5 tablespoons cream
1 tablesoon butter
Salt and pepper to taste
Zest of 1 lemon finely grated
3 tablespoons extra virgin olive oil
Juice from 2 lemons (adjust according to size)
1 1/2 cups freshly-grated Parmesan Reggiano
1 garlic cloves finely chopped
10 Kalamata olives cut into small slivers (optional)
1/4 cup fresh basil leaves, torn into pieces

Cook the pasta in rapidly boiling salted water until al dente, then drain.
Toss with cream, butter, then with salt, pepper and lemon zest.
Working quickly, toss with the olive oil, lemon juice, Parmesan Reggiano, garlic and olives. Transfer to a serving dish and scatter with the basil.
Add a thin stream of excellent Extra Virgin Olive Oil
Serve at once, with extra lemon and Parmesan for those who desire it.

Eggplant, Zucchini and Goat Cheese Millefeuilles


I also prepared a simple appetizer because I had to get rid of the eggplant, zucchini and a lonely potato in the fridge. Lucky for me, I found a great recipe for Eggplant, Zucchini, Potato and Cheese Millefeuilles from one of my favorite food blogs La Tartine Gourmande. I'm mildly allergic to eggplants (they make my lips/mouth itchy) but I manage to ignore the reaction because I love them so much - wow that sounds like an abusive relationship.


TIP: Most eggplant recipes will ask you to salt the eggplant for a minimum of 30 minutes then either rinse off or rub off with paper towels - this supposedly removes the bitter taste. I personally don't think eggplant is bitter but I do approve of the process because I find that it makes the eggplant more absorbent. You end up having to use less oil and instantly absorbs more of the flavors.