Tag Archives: lemon sauce

Pollo al Limone e Spaghetti (Lemon Chicken with Equally Lemon-y Spaghetti !) serves 6

This recipe came about because of the excess of lemons in our house due to my daughter’s Lemonade Stand this past Memorial Day (Read all about it HERE). I was in no way flummoxed as to what to do with bunches of lemons, as the lowly lemon can be thrown into so many dishes. With so many however I decided that the lemon flavor would be the star of this dinner.

A great use of lemons!

This dinner makes great use of lemons!

You may know that you can make a quick emulsion if you whip lemon and butter together. I have tasted many pasta dishes with a lemon zing, which is usually achieved by using this basic premise.

the zest of a lemon adds punch to any dish

The zest of a lemon adds punch to any dish

I had chicken, I had spaghetti, I had butter, and I had lemons: this dish is the result. What can I say; it will be a staple from now on!

a cool glass of good lemonade

A cool glass of good lemonade (I’m sure adding a shot of vodka or gin to this would make a great Summer cocktail!)



You will need:

3 tbs extra-virgin olive oil

2/3 cup water

sea-salt (for seasoning meat and to taste)

2 lbs chicken thigh cutlets (no skin, no bones)

1 medium red or sweet onion, diced

1 tsp cayenne pepper flakes

zest and juice of 3 lemons

8 tbs unsalted butter

sea salt & black pepper for seasoning

1 lb spaghetti pasta (I use Barilla brand)


Preheat oven 400*

* Cook the pasta while the chicken is resting. Reserve about 1 cup of the pasta cooking water before draining and reserve (you may need it at the end). Do not rinse the pasta. Add directly to the lemon sauce after draining*

1 – Scatter onions in bottom of big saute or roasting pan. Add zest from 1 lemon to pan, the water and 1/2 tsp of pepper flakes. 

scatter onion, lemon zest and pepper flakes into pan

scatter onion, lemon zest and pepper flakes into pan

2 –  Lay chicken on top (it is good if it’s snug). Season lightly with medium to coarse sea-salt, and the rest of the pepper flakes. Drizzle with the oil and place in the oven for

place chicken on top and season

Place chicken on top and season

3 – Remove chicken to a plate and cover loosely with foil.

remove chicken to a plate

Remove chicken to a plate

4 – Put the pan on medium/high heat and add the lemon juice and remainder of the zest. Bring to a boil and let it bubble for 1 minutes. Take off heat.

add lemon juice and boil

Add lemon juice and boil

5 – Add butter and swirl into sauce until melted.Taste sauce for addition of salt and pepper and adjust according to your liking.

add butter

Add butter

6 – Add the pasta immediately and toss everything together.

add pasta

Add pasta

Serve as it is with a grating of Parmigiano Reggiano cheese and more cayenne pepper flakes…

It is great without the chicken also!

Amazingly robust yet light pasta dish 

or you can also add chicken

I also cooked some brest meat for 1 person in ur house who cowers at the mention of dark meat

I also cooked some breast meat for 1 person in our house who cowers at the mention of dark meat

Squid (or Cod) with Lemon and Parsley Wine Sauce (serves 4-6)

Since the onset of this sticky hot Summer heat-wave all I can think about is citrus, and cold glasses of ultra-crisp white wine. And, even thought it is far too hot to think about eating, not to mention the thoughts of cooking, it has to be done. I simply cannot not make dinner!

Parsley, lemons, garlic & wine (great combination flavor)

Yesterday, I happen to find myself in an area that had a great supermarket and so decided to take advantage of their fabulous fish counter. On my way to buy my children’s request for squid, I grabbed a couple of lemons and the very last bunch of pungent flat-leaf parsley (Italian parsley). I added cod fish to the mix for my dietary requirements (read Blood Type A section if interested), before running next door to the equally good wine shop.

A fresh take on summer pasta

There was nothing more pleasant than preparing this zesty feast while sipping on a lovely Sauvignon Blanc from the Loire valley. It made the heat bearable, and encouraged my waning appetite.


*This is a highly beneficial Blood Type A Dish (only use cod, NO squid)*

You will need:

1 lb calamari (we used the tubes, but tentacles are optional, or combo of both)*omit for Blood Type A’s*

3 tbs extra-virgin olive oil

1/2 lb cod fish  (if only using cod: 1  1/2 lbs) cut into large bite-sized pieces

1 large lemon, zested & juiced and placed together in a small bowl

1 medium onion, small dice (yellow, white or sweet will work)

2 cups freshly chopped parsley, including some of the stem

3 garlic cloves, finely chopped

1 tsp sea-salt, more to taste (I used Maldon salt)

1 cup white wine

1 cup veggie or chicken broth

1 lb spaghetti or penne pasta (I use Barilla brand)


1 – Prep veggies & lemon zest mixture, wash and dry fish, cut calamari into rings. Put pot of cold water on for pasta and cook according to instructions. Drain and set aside. Do not rinse (try to time the pasta to be cooked right around the time the dish is cooked)

saute onions & garlic

2 – Put large saute pan on medium heat and add oil. Add the onions and garlic and cook for 5 or 6 minutes, stirring occasionally.

add calamari

3 – Add the calamari (not the cod, even if it is the only seafood you are using) and cook for about 3 minutes.

add wine

4 – Add the wine and bring to a bubble. Let it cook on high heat for about 3 minutes (reducing and intensifying the wine flavor). Add the broth and salt, and bring back to a simmer.

add cod, parsley, and lemon

5 – Add the cod (this is when to add the cod even if it is the only fish you are using), parsley and lemon juice and zest combo. Cover with lid and simmer on low heat for about 5 minutes.


6 – Turn off pan and immediately add the cooked pasta. Stir gently and let sit for 5 minutes before serving.

add pasta, then serve

Serve in shallow bowls, adding more zest and Parmigiano Reggiano if you like (omit cheese for strict Blood Type A Diet, however I usually treat myself to this wonderful garnish)