This recipe is perfect for those times when the cupboard is bare – Lasagnette with lemon

3/4 lb lasagnette (you can also use tagliatelle or fettucine)
1 lemon
1/4 cup olive oil
4 shallots or 1 very small onion (about 1/3 cup chopped)
1 Tablespoon sweet paprika
Salt and pepper to taste

Wash the lemon and grate the rind then juice the lemon. Peel and chop up onions or shallots.

In a large skillet saute the onion in olive oil, when tender but not brown, add the lemon juice and grated rind and paprika.

Cook the pasta until al dente. Toss the pasta in the pan with the sauce, adding some of the pasta water if needed. Season generously with salt and pepper.

Serves 4-6

By CookingWithAmy.
Thanks @Amy_Sherman for inspiring us !
You can see the recipe here: cookingwithamy.blogspot.com

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