This is one of my family’s favorite summer meals. The recipe is very loose, open for your customization. The only two necessary ingredients are the lemon chicken and the preserved lemons.
I make this using penne from Azure Standard since they grow their own organic durum wheat just across the border in Durham, Oregon and make their own pasta. That is the most local dried pasta I can get. Earlier in the year I was making all our own pasta but I just couldn’t keep that up. This is great using either penne or farfalle, which is really fun to make if you have a pasta roller. But not fun when you are in a rush trying to get dinner on the table. Fun in a bottle of wine relaxed family making dinner together kind of way.
I also love the trick of adding chopped kale or arrugula to the boiling water with the pasta. It’s done when the pasta is done and you get an extra green in the meal.
Once your pasta is done add your lemon chicken, chopped preserved lemons, chiffonade of fresh basil, sauteed zucchini and parmeson to complete this meal. Assuming you made the lemon chicken the night before it comes together in about 15 minutes. That’s about as fast as slow food can get!
2 responses so far ↓
1 Preserved Lemons // Aug 7, 2009 at 2:29 am
[...] Try these preserved lemons in my lemon chicken and pasta. [...]
2 TheMuffinMom // Aug 9, 2009 at 6:14 pm
Oh yum! I still haven’t gotten around to putting up lemons as per your instructions yet, but recipes like these are motivating me to finally do it!!
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