We got back from our 5 day Beach Holiday late this afternoon and the weather was opressingly hot (and I am understating the case). The plan for the next two posts was to continue to document our time there, (read previous 3 posts if you want to know more), but tonight, I made something so refreshing for dinner, I wanted to get the recipe down before I forgot it altogether.
As we were driving home I happen to catch a program about food, and the host of the show went on a rant about how she loved her mortar and pestle. She talked about grinding rosemary to a paste and mashing lemon zest. I got caught up in the lovely images of citrus and herbs, and that naturally got me thinking about what to make for dinner.
The thought of adding more heat to our already boiling hot-house by turning on an oven, or spending time mixing something or other on the stove-top was out of the question. This dinner had to very fast.
When I opened the fridge I was greeted by 2 lovely lemons, and I immediately wanted to zest them into something! I cut some thyme from my garden, dropped some spaghetti into boiling water, and by the time the pasta was al dente, the rest of the dish was ready to receive it.
It was Summer-y, delicious, and everyone’s plate came back to the kitchen as clean as a whistle.
*This is a Blood Type A Diet Dish (using neutral or beneficial ingredients)*
You will need:
zest of 2 lemons
juice of 1 lemon (more to taste)
2 chicken breast fillets, thinly sliced (optional & neutral food for Type A)
2 celery ribs, including leaves, diced
4 garlic cloves, peeled & finely chopped
5 to 6 sprigs single thyme stems
1 yellow squash, small dice
4 tbs extra-virgin olive oil
1 tsp sea-salt (I use Maldon sea-salt flakes)
1 lb spaghetti (I use Barilla brand)
1 cup cooked pasta water (reserved after you cook pasta)
1 – Prep dice veggies. Place the zest, lemon juice, 2 tbs oil, and thyme sprigs into small bowl and set aside.
2 – Put pot of water on to boil for pasta and cook according to instructions, reserving 1 cup of pasta water just before draining. Do not rinse pasta.
3 – Put large saute pan on medium heat and add the remaining oil. Saute celery, garlic and squash for 4 minutes, then add the chicken breast. Turn heat up and cook the chicken for 5 minutes, stirring everything occasionally.
4 – Add the lemon oil mixture and stir into veggies and chicken. Add salt. Taste and adjust seasoning to your taste (add more lemon juice if you feel it needs it at this time). Turn off pan.
5 – By this time the pasta will be ready. When it is drained immediately add it, along with the reserved pasta water to the pan and stir.
Divide between shallow plates and garnish with a little more lemon zest and Parmigiano Reggiano cheese (if you have it).