real life test kitchen: fettuccine with lemon, mint and parmesan

I pulled this recipe out of Martha Stewart Living magazine have been carrying it around in my purse for a month. But it’s so simple, you really don’t need to refer to it all. It’s a surprisingly sophisticated little pasta dish flavored with lemon, fresh mint, red pepper and a little cheese. Here’s the how-to: Boil the pasta (I used fresh fettuccine) and save a cup of the pasta water. Toss cooked pasta with one tablespoon + one teaspoon of lemon juice (I just used the juice of one lemon and skipped measuring), two tablespoons of julienned lemon zest, one tablespoon of olive oil and reserved pasta water as needed. Add a pinch of red pepper flakes to taste and sprinkle with freshly grated parmesan. I served with a simple herb salad for a light and lovely dinner. Fifteen minutes, that’s all you need! — Angela M.

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I’d really like to try that, it sounds delicious! When does the mint factor in?